8 oz cream cheese
1-2 cups confectioners sugar, sifted twice
½ cup heavy cream
For Cake Balls you will also need:
3 12 oz bags of chocolate.
(I used Ghirardelli, Classic White and Semi Sweet Chocolate)
Preheat oven to 350 degrees.
Butter a 9-inch spring form pan and line bottom with parchment paper.
Pour Guinness into a saucepan, add butter and heat until melted.
Whisk in cocoa powder in three parts, blending completely after each addition.
Then add the sugar, also in thirds, blending completely after each addition.
Beat eggs then add in sour cream and vanilla.
Add the flour/baking soda in thirds, alternating with the beer mixture. Do not over mix.
Pour cake batter into greased pan and bake for 45 minutes to an hour
(Check after 45 minutes for doneness, poking a toothpick into the center.)
Allow to cool completely in the pan on a cooling rack.
When cake has cooled, transfer to a platter or cake stand.
Reduce remaining Guinness and brush on cooled cake layers before icing.
Beat heavy cream just until it becomes frothy.
Beat cream cheese in a separate bowl until fluffy
then combine with the heavy cream.
Beat together then add confectioners sugar in
segments until combined completely.
For cake balls, reduce 4oz of Guinness down to 2 oz a
nd use it in place of the heavy cream (optional.)
For Cake Balls:
When cake has cooled, crumble into a large bowl.
Add frosting (you may not need to use all of it) mixing with the back of a spoon.
Roll into balls and place on a wax paper lined pan.
Set in freezer until very cold, but not frozen, then dip in chocolate.
Allow chocolate to set then store in an air tight container.
Ghirardelli white chocolate chips
Chocolate Guiness Cake balls
covered in Ghirardelli white chocolate
Butter and beer for
chocolate Guinness cake
cake crumbs for cake balls
Chocolate Guinness Cupcakes
with fondant roller skate cupcake toppers
Fondant roller skates sculpted by me!
More fondant cake and cupcake toppers
can be found by clicking here
Cupcake with Guinness cake balls
Peppermint Ice Cream
Cupcakes (recipe below)
Fondant pigs sculpted by me.
Peppermint Ice Cream Cupcakes recipe
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
1/2 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons pure peppermint extract
Preheat oven to 350 °F.
Combine the flours and set aside.
In a large bowl, on medium speed of an electric mixer,
cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk, cream,
vanilla and peppermint (mix the liquids together to make this easier.)
With each addition, beat until the ingredients are incorporated but do not over beat.
Scrape down the batter in the bowl to make sure the ingredients are well blended.
Spoon the batter into the cupcake liners.
Bake for 20 to 25 minutes, or until a toothpick inserted into
the center of the cupcake comes out clean.
Cool completely on a wire rack before icing.
Peppermint Cream Frosting
1 cup (2 sticks) butter, soft
6 to 8 cups confectioners’ sugar, sifted twice
1/2 cup heavy cream
2 tsp pure peppermint extract
1 tsp vanilla extract
Cream butter in a large mixing bowl,
add 4 cups of the sugar and then the
cream, peppermint, vanilla. On the medium speed of an electric mixer,
beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar,
1 cup at a time, beating well after each addition
(about 2 minutes.) You may not need all of the sugar.
Chill for about 15 minutes in the refrigerator before using.
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