Hi all
I'm making a cake for a friend. He's a massive wild turkey bourbon fan so I thought I'd do a bottle laying in a box type cake. My question.... How can I incorporate bourbon flavour and how??
Into the cake itself? Into a filling? Or the ganache? Can I just add the bourbon itself? Or do I use a liqueur flavouring? What flavours work best with bourbon? Any ideas or recipes would be awesome. Thanks!!
Funny I just did this last night! when the hot cake came out the oven I spooned about 2 shots over (8x11" sheet) and I made a whiskey buttercream with about a shot or two in a lb of BC. My whiskey goes well with vanilla so thats all the other flavour I added but some more smoky whiskies go well with citrus, chocolate or spice in my opinion.
Hope that helps 
Colette Peters has an excellent chocolate-bourbon cake recipe found here
http://www.foodnetwork.com/recipes/food-network-challenge/colettes-chocolate-bourbon-coconut-cake-recipe/index.html
I have made it with and without the coconut - excellent both ways. I filled the non-coconut version with the bourbon-spiked ganache and frosted with regular buttercream using bourbon as the only liquid.
If you are making a half bottle, find some small-ish round cake pans. Cheap at Wal-mart or small foil pans are great.. Cut the cakes in half.
DO NOT waste time carving a bottle when you can use your brain...
Bourbon is excellent in yellow cake too. Use it like you would use vanilla extract, but use that too. The final taste is mellow and complimentary to the cake.
I use Makers Mark and Knob Creek. I think they are a little smoother than Wild Turkey. You may get a little more "bite" from that brand.
I suggest about three tbsp to start, then add more to taste. Just taste the batter and remember that the baked product will be much more mellow than the batter.
Quote by @%username% on %date%
%body%
