No, bourbon barrel cake does not contain alcohol. The name refers to the fact that the cake is aged in a bourbon-soaked oak barrel, similar to the process used to age whiskey. This gives the cake a rich, smoky flavor, but does not add any alcohol content.
To create the flavor, some recipes call for a tablespoon of bourbon as a flavoring; however, this does not add any additional alcohol content and only adds a few additional calories.
How do you make a whiskey barrel cake?
Making a whiskey barrel cake is a fun and creative way to bring an interesting centerpiece to any special occasion. To get started, you will need the following ingredients:
1. 1 box of white cake mix
2. 2 tablespoons of cocoa powder
3. 3 tablespoons of whiskey
4. 1/4 cup of vegetable oil
5. 2 eggs
6. 1 1/4 cups of milk
7. 3/4 cup of sour cream
8. 1 box of chocolate instant pudding
9. 1/2 cup of finely chopped pecans
10. Chocolate icing
11. A whiskey barrel shaped cake pan
To make the cake, start by preheating the oven to 350°F and greasing the whiskey barrel cake pan. In a large mixing bowl, combine the cake mix and cocoa powder and mix until evenly combined. In a separate small bowl, mix together the whiskey, oil, eggs, milk, and sour cream.
Slowly add the wet ingredients to the dry ingredients and mix on low speed until the batter is smooth. Pour the batter into the cake pan. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once finished baking, remove the cake from the oven and allow to cool.
Meanwhile, prepare the chocolate pudding according to the directions on the box. Once the cake is cool, poke several holes in the top of cake with a wooden skewers. Pour the pudding over the top of the cake and spread evenly over the top and down the sides of the cake.
Sprinkle the chopped pecans over the top of the cake and press gently into the pudding.
To finish, spread the chocolate icing over the top and sides of the cake. Chill the cake until ready to serve. Enjoy!
Does bourbon barrel cake need to be refrigerated?
No, bourbon barrel cake does not need to be refrigerated. However, it is recommended that the cake is stored in a cool, dry place, away from direct sunlight so that the bourbon flavour is not compromised.
If you plan to store the cake for more than a few days, it is best to store it in the refrigerator. Make sure the cake is covered and sealed tightly with plastic wrap or in an airtight container so that it does not absorb any odours from the refrigerator.
If you do store the cake in the refrigerator, it’s best to let it sit at room temperature for at least an hour before serving. This will allow the butter and cream cheese to become softened and more flavourful.
What kind of cake does not need to be refrigerated?
Many cakes do not need to be refrigerated, particularly cakes without any dairy or perishable ingredients. Cakes that are made with egg whites, buttercream and/or cream cheese icing typically do require refrigeration, since these ingredients can spoil quickly.
Cakes made without these ingredients, however, such as a simple sponge or pound cake, do not need to be refrigerated. Additionally, any cakes that are decorated with non-dairy whipped topping (like Cool Whip), candy, gummy bears, nuts, or other inedible embellishments typically do not need to be refrigerated either.
Will cake spoil if not refrigerated?
No, cake will not spoil if not refrigerated. Instead, it is best to store it at room temperature away from direct sunlight. A cake can keep for up to a few days in its original sealed container, and up to a week if placed in an airtight container, wrapped tightly with plastic wrap or aluminum foil.
Extreme temperatures, like extremely hot or cold, should be avoided. A cake’s texture and taste can be preserved when stored in a cool and dry place, such as a cabinet or pantry. It is important to note that not every cake can be left out for long periods since some have perishable ingredients, like cream, that should be stored in the refrigerator.
Is it better to store cake in the fridge or on the counter?
The answer to this question depends on the type of cake. For most types, it’s better to store the cake on the counter, and avoid placing it in the refrigerator. The cold environment of the fridge can cause the cake to become dry, resulting in a crumbly texture.
For example, unfrosted chiffon and angel food cakes should never be refrigerated; the cold temperatures can break down the delicate batters and ruin the light, moist texture.
When considering storing cake on the counter, it’s important to keep in mind that most cakes should be consumed within two to three days. For example, cakes with fresh thoughts, such as whipped cream, should be stored in an airtight container or cake dome with a piece of plastic wrap over the top.
All the surfaces that touched the filling should also be covered with plastic wrap.
On the other hand, some types of cakes should be stored in the refrigerator. These include fruit-based and custard-filled cakes, such as tres leches and cheesecakes, to reduce spoilage. To help preserve freshness and flavour, these cakes should also be stored in an airtight container with plastic wrap over the top.
In conclusion, most cakes should be stored on the counter at room temperature, while those that have fresh ingredients should be refrigerated, placed in an airtight container, and covered with plastic wrap.
Should cake be left out or refrigerated?
Whether cake should be left out or refrigerated depends on the type and ingredients of the cake, as well as how long it has been out of the refrigerator already. Generally, it is best to leave cakes at room temperature, as refrigeration can cause cakes to lose moisture, become dense, and form a dry crust.
If a cake contains perishable ingredients such as dairy, like sour cream, cream cheese, or eggs, it should be refrigerated. Cakes are also more likely to spoil in hot, humid weather, and should be refrigerated in extreme temperatures.
Lastly, if a cake has been left out more than two hours, it should be refrigerated to avoid spoilage.
Can I make a cake 3 days in advance?
Yes, you can make a cake 3 days in advance. The key to making a cake ahead of time and keeping it moist is simple – wrap your cake well in plastic wrap. Make sure your cake is completely cool before wrapping, otherwise, condensation will form and make your cake soggy.
You can also store the cake in an airtight container. Additionally, store your cake at room temperature and avoid placing it in or near the refrigerator or heat source. If you want to ensure the cake maintains its flavor and moistness, you can fill your airtight container with a few tablespoons of your favorite liquor – vodka, brandy, and rum all work well.
If you plan on frosting the cake in advance, you can also add a thin layer of frosting or buttercream to your cake before storing it, as this will help keep it moist. Finally, remember to let your cake sit at room temperature for 30 minutes before serving.
This will help bring the moisture back to your cake and make it taste delicious.
Is it better to bake a cake the day before?
Yes, baking a cake the day before is generally the better choice. This gives the cake time to cool properly and allows it to form a strong outer crust, which will help to keep it moist. Additionally, when a cake is baked the day before, it gives the flavors of the cake time to mingle and develop, resulting in a more flavorful cake.
Also, when stored in an airtight container and properly refrigerated, a pre-baked cake can stay moist for days, and can still be as delicious as the day it was baked. Finally, when a cake is baked in advance, it allows for more time for decoration, making for a more beautiful and professional-looking cake.
How early can I bake a cake for a party?
It really depends on the type of cake you are baking. Some cake recipes work better when they are baked fresh shortly before the party, while others are better when they are baked a few days in advance.
Generally speaking, if you are baking a pound cake or a sponge cake, you can bake it a few days in advance and keep it at room temperature, well wrapped in plastic wrap or foil. Fruit cakes, on the other hand, can stay good for up to three weeks, but should be wrapped in several layers of plastic wrap and stored in an airtight container or a freezer bag and kept in the refrigerator.
For layer or frosted cakes, it is best to assemble and decorate the cake on the day of the party or the day before the party.
How do you put an alcohol bottle in a cake?
Putting an alcohol bottle in a cake can be an eye-catching way to add a special touch to the finished product. But it’s important to do it safely. The first step is to completely wash and dry the bottle, as any residue could ruin the cake.
Once the bottle is clean, wrap it in plastic wrap or place it in a plastic bag to make sure no alcohol leaks out. Secure the plastic wrap or bag with a rubber band. To put it into the cake, make sure the bottle is pushed down into the cake as far as it will go, but take care not to break the plastic wrap or bag.
Once the bottle is secure, you can decorate the cake as desired. If the bottle is visible, you can even use icing to write something on it. Make sure you keep the alcohol out of the reach of children and pets for safety.
How do I make fondant look like a barrel?
Fondant can look like many things depending on how you shape and decorate it. To make fondant look like a barrel, you will need the following items:
1. Rolled fondant icing in your desired color
2. Rolling pin
3. Spatula or offset knife
4. Foam block
5. Fondant smoother
6. Piping bag
7. Edible black food coloring
8. Small thin brush
Here are the steps to make fondant look like a barrel:
1. Roll out the fondant using the rolling pin until it is about ⅛ inch thick on the foam block.
2. Cut the fondant into a thin oval shape, with a wide end and a narrow end.
3. Gently use a fondant smoother to smooth the entire surface of the fondant.
4. If desired, use a thin brush to add edible black food coloring around the edges of the fondant, to give it a “barrel” effect.
5. Roll the fondant into a small cylinder shape and use a thin brush to make grooves in the fondant, resembling the wooden planks of a barrel.
6. Fill the piping bag with more fondant in the desired color, and pipe decorations onto the barrel-shaped fondant.
7. Let the fondant set before displaying or using in cake decorating.
How do you make buttercream cake look like wood?
Making a buttercream cake look like wood can be a fairly simple process, but it does take some patience and attention to detail. Start by preparing a basic buttercream frosting and tinting it to the desired shade of wood that you would like.
Then, use a small offset spatula to frost the cake smoothly. Once the base frosting is on the cake, you can use a few different techniques to give the cake a wood-like texture.
One method is to use a small, wide paintbrush. Dip the brush into slightly cooled, melted chocolate and use it to apply thick strokes to the cake, giving it the look of wood grain. For more detailed wood effects, use a piping bag filled with melted chocolate to draw on lines and whorls that resemble wood grain.
You can also use a vegetable peeler to make chocolate curls, which can be applied to the cake.
Finally, top the cake with other decorative pieces, such as sugar cones, mini chocolate chips, or walnuts, to give it an even more realistic wood look. With a little bit of patience and a willing spirit, your buttercream cake can be transformed into a one-of-a-kind wood-inspired work of art.
How many layers do you need for a barrel cake?
It depends on how large the barrel cake is that you want to make. Generally speaking, you’ll need at least 2 layers for a barrel cake, though you certainly can add more depending on how impressive you want the cake to look.
Typically, the more layers you add, the larger the cake. For example, for a double-barrel cake, you’d typically need 4 layers. However, it’s important to consider the size of your cake board– if your board isn’t large enough, you may only be able to fit 3 or even 2 layers.
If you’re looking to make a show-stopping cake, you could go as far as adding 6-8 layers, which could look incredible! Ultimately it depends on the size of the cake that you’re creating, the size of your cake board, and how many layers you want to add.
What do you put between cake layers?
When baking a cake, one of the most important components is the filling. The filling is what gives the cake its flavor and provides the perfect balance between the cake, frosting, and decorations. The most common fillings used between cake layers are buttercream, ganache, and jam.
Buttercream is a sweetened, butter-based icing. It is often flavored with different extracts to create a variety of flavors. To make buttercream, cream butter and powdered sugar until light and fluffy, then add in any additional flavors of your choice.
Buttercream is often used between layers of cake to create a moist, sweet, and silky texture.
Ganache is a chocolate-based mixture made with dark chocolate and cream. It is usually flavored with almond, hazelnut, or vanilla extract. To make Ganache, heat cream in a saucepan until it begins to simmer and then pour over chopped dark chocolate.
Whisk until all of the chocolate is melted. This mixture can then be poured over the cake layers, adding extra richness to your creation.
Jam is a sweet spread made from fruit, sugar, and sometimes spices. It is often used between layers of cake for a fruity contrast to the sweetness of the icing and cake. To make jam, combine fruit with sugar and a bit of lemon juice and heat until the fruit is soft and breaks down.
Let the mixture sit and cool, then spread it between your cake layers.
No matter which way you choose to fill your cake, the options are endless. Buttercream, ganache, and jam are all great fillings that will make your cake stand out from the rest!
Do I need to dowel a 4 layer cake?
Whether or not you need to dowel a 4 layer cake depends on the size of the cake and the way it will be transported. Generally, doweling should be used for cakes over 4 layers and/or over 6 inches tall.
Doweling is a process in which thin dowel rods are inserted into the cake layers in order to stabilize them and prevent them from slipping or sliding against each other. This is important when transporting or stacking the cake tiers so that they stay in place.
If you are making a 4 layer cake that is less than 6 inches tall and it will not be transported, then doweling is not necessary. However, if you are unsure it is always best to dowel your cake just to be safe.
