I was on cake making duty.
We used the book below for our cake recipe. It's a fantastic book with loads of creative cookie dough ideas. The only problem is the measurements are in in 'cups' or 'sticks' and here in Britain that isn't how we like our recipes. I've put the 'British translation' of this recipe below.
We knew that we had to make a slightly bigger cake than the given recipe so I'll put the ingredients below as I used them rather than what the book says.
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| Click here to buy the book |
What I used for the cake:
- 576g plain flour
- 2 1/4 tbsp baking powder
- 150g granulated sugar
- 300g light brown sugar
- 226g softened unsalted butter
- 300ml milk (1 1/4) cups milk
- 2 eggs
- 6 egg whites
- 2 tsps vanilla extract
What I did:
- Turn the oven onto fan 180 degrees Celsius and prepare 9 inch cakes tins
- Mixed all of the dry ingredients together (butter goes in here)
- In a separate bowl beat all the wet ingredients together
- Slowly pour in the wet mixture into the dry mixture - mixing it all together as you go along
- Bake for 25-30 minutes.
- Leave to cool
- Once cooled, stack your cakes up and using a sharp knife, cut a round hole in all but the bottom layer - make sure your beer bottles will fit (recipe). Take out the centre and then take the cakes apart again.
What I used for the cookie dough:
- 173g softened unsalted butter
- 100g granulated sugar
- 110g light brown sugar
- Add a bit of milk if it doesn't get to the consistency of a spread.
- 1tsp vanilla extract
- 70g plain flour
- 1/2 tsp salt
- 100g mini chocolate chips
What I did:
- Mix all the ingredients together until it has the same consistency of chocolate spread.
- Evenly layer the top of each of your cakes (except the top one) with cookie dough but do not stack them up quite yet.
What I used for the ganache:
- 90g dark chocolate
- 175g double cream
What I did:
- Boil water in a saucepan and put your chocolate in a heatproof glass bowl
- When the water is boiled bring it down to a low heat and melt the chocolate
- After the chocolate is all melted add the cream and stir until everything is mixed together
- I let it cool a bit and then evenly layer the ganache over each level of cookie dough.
- Now stack the cakes back up
- Place in fridge - cold cakes are easier to frost
Now that the cake is ready to be decorated and the chocolate bottles are chilling in the fridge. We both set about to turn this cake into the beer bucket.
What we used to decorate:
- Betty Crocker's chocolate fudge butter cream
- 500g grey fondant rolled out
- edible silver paint
- Chocolate beer bottle
- Paper beer labels
- 115g whipped cream
What we did:
- Cover the outside of the cake with butter cream frosting and use a palette knife or a normal knife to make the frosting as smooth as possible (see picture above)
- Take the rolled out fondant and drape it over the cake
- Cut out the middle circle and use it to cover the inside of your bucket
- Use a rolling pin to smooth out the fondant on your cake
- Use excess fondant for the handles
- Mix your paint with a tbsp of vanilla essence and paint your bucket
- Let the paint dry and then assemble the beer bottles in the bucket
If you want to make the whipped cream look like it's coming out the bottle then this is what you do:
- Whip the cream in a bowl
- start from the open end of the beer bottle and start building the cream down the side of the cake getting wider as you get lower down the side.
- We used a hint of yellow to give our cream the beer colour
Here is the final result. The birthday boy seemed happy with it so I'm going to consider this cake a success!
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