If I’ve never mentioned it before, Mike works for an adult beverage distribution company. We end up with all kinds of fun shwag around the house. Today was the best! He brought me home a Jack Daniel’s bottle cake mold and label stencil. How cool is that?!??
I immediately wanted to make the cake happen. I talked Mike into hitting Michael’s for food coloring. I didn’t own a nice spatula for frosting and this was the perfect opportunity to buy own. Aht-Ah-Ah (computers don’t do evil laughs justice). I was able to soften the blow of spending $5 on a “little metal thingy” with a 40% coupon.
Armed with my decorating gear I grabbed some Spice flavored cake mix. I wanted to make sure the cake was the color of whiskey so that when you cut into the cake it looked like it was filled with Jack. Spice cake is the closest color to start off with and it’s delicious!
I’m really happy with how my first big cake turned out. There is a laundry list of things I would do differently technique wise. The label lines are really bothering me and I need to work on my piping consistency.
Next time I’m going to try to find a bourbon cake recipe so that can incorporate Jack Daniel’s into the recipe as well. I gave away almost half the cake so that I didn’t eat it all myself. The buttercream frosting is wonderful. I can’t believe I’ve never made buttercream before either. I’ll never go back to canned frosting again.
from Martha Stewart
- 3 sticks unsalted butter, room temperature
- 1 pound confectioner’s sugar, sifted
- ½ teaspoon vanilla
- Food coloring (optional)
- Using a mixer, beat butter on medium speed until pale and fluffy, about 2 minutes. Add sugar ½ cup at a time; mix after each addition, about 5 minutes. After every 2 additions, increased speed to high, and beat for 10 seconds, then reduce speed back down.
- Add vanilla, and beat until buttercream is smooth. Can be stored in the refrigerator for up to 3 days.