4 Responses to “chocolate stout cake”

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  1. I love that cake and I LOVE what you did with the frosting. Gorgeous!!

  2. carolyn

    Why not make two nine inch cakes, freeze one and slice the other horizontal. That might work. Also if your worried about the whipped cream going flat stabilize it. Oh, and only make enough whipped cream for one of the cake layers. I am going to try this as printed first.

  3. Susan

    I have made this cake and it is fantastic! I made an Irish Cream Buttercream frosting which complimented it beautifully and allowed me to cover it with fondant. I made the fondant into a bottle cap for my husband surprise beer tasting birthday party. I have made whipped cream frosting for other cakes and I have a trick to getting it to hold up in the frig for a few days. You must chill the bowl and whisk attachment and the cream well. I stick the bowl and whisk in the freezer for at least 15 minutes. The cream only needs about 5 minutes from frig to freezer. The secret, however, is sprinkling about a teaspoon or two of Knox unflavored gelatin over the whipped cream in the bowl and letting it sit for about 5 minutes and then whisking, adding sugar or vanilla extract or liquor to taste. The gelatin stabilizes it and it will hold up like a bakery cake! I use this method when making strawberry shortcake, my husband’s other favorite cake!

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