For my husband’s birthday, I decided on a Guinness theme. We went to an Irish pub for dinner, and he got Guinness Cupcakes and a Guinness themed cake!
Here are the Guinness cupcakes I made him:
They were chocolate and Guinness flavored with a sour cream frosting and caramel topping. You can get the recipe here: http://thebrooklynkitchen.wordpress.com/2008/05/20/best-in-show-the-prizewinning-cupcakes/. I used sour cream instead of creem cheese (since I ran out…oops) and opted not to use the salt in the caramel. They were still mighty tasty though!
Here they are coming out of the oven:
And here they are with their delicious frosting!
Note: When you put the caramel on, make sure it hasn’t hardened too much. If you need to microwave it to loosen it up, make sure it cools down to room temperature first. I ended up having problems with some of the frosting melting.
They were very messy….but ooooh so worth it 🙂
Then he also got a Guinness shaped cake. I made a Chocolate Guinness cake following this recipe: http://www.grouprecipes.com/3405/chocolate-guinness-cake.html. The recipe calls for a cream cheese frosting and although this is harder to work with than buttercream, it’s totally worth it taste wise. The cream cheese really compliments the Cake. I covered the cake in black and white Satin Ice fondant and used fondant and buttercream to decorate it. Overall, it looked pretty neat!
A note about fondant cakes: I learned a very valuable lesson this time around. Even if you store your cake in a cool and dry place, never place it in a tight container. It will form moisture and the cake will begin to sag, leaving you with a mess for fondant. It’s best to store fondant cakes in a dry place in a cake box.