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Posts Tagged ‘beer’

So I had a lot of fun making the PBR cake.

I ended up baking a couple sheet cakes and just sculpting the can instead of buying a handful of small cake pans that I would never use again. it was a lot of work and there were a lot of scraps but i made extra frosting so the scraps were happily eaten by my family and some co-workers. 😉

I didn’t end up getting and good pictures of the cake since I was in such a hurry to finish and the lighting at the bar was terrible but I did get one good photo of the birthday boy, Neil, demonstrating how he’d drink it if it were actually full of PBR. 🙂

Neil showing off the cake

Neil showing off the cake

Sadly the frosting ended up getting a bit melty and the cake acquired a few smudges due to everybody passing it around and gawking at it. By the time Neil got the cake home it had sank quite a bit as well and you could see the straws I used for supports starting to peek through the top. Oh well. it was fun to make and people seemed pretty impressed and amused so I’d do it again!

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I made some tasty little cupcakes today that I like to call “Drunken Irish Cupcakes” as they include both Guinness as well as Bailey’s. This idea originally came from some brownies I had made with a co-worker for a staff party some months back. The brownies were Guinness chocolate brownies with a Bailey’s cheesecake swirl on top and they were fantastic!
CAKE:
  • 1 cup Guinness stout
  • 1 cup (2 sticks ) unsalted butter
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking soda
  • 3/4 cup vanilla yogurt
  • 2 large eggs

DIRECTIONS:

pre-heat oven to 350 degrees.

whisk together flour and baking soda.

pour Guinness into small saucepan and add butter.  Slowly heat on stove top until butter is melted.

once butter is melted, whisk in cocoa powder and sugar until combined.

combine eggs and yogurt in large bowl and beat with mixer until combined.

slowly add Guinness mixture to eggs and yogurt and beat with mixer.

add in flour mixture and beat until well combined.

fill cake pan or baking cups and bake until toothpick inserted into middle comes out clean.

FROSTING:

  • 7-10 large egg whites
  • 2 cups sugar
  • Bailey’s irish cream to taste
  • 3 sticks butter (unsalted)

DIRECTIONS:

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand (or hot pad if using hand mixer). Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add Bailey’s, and beat just until combined.
Make sure the cupcakes are fully cooled before frosting as buttercream melts extremely easily!

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