Root Beer Mug Cakes filled with Vanilla Ice Cream Ganache
Ingredients: (makes 10 cakes)
Root beer cake:
1 vanilla cake mix
root beer ( use this in place of the water called for on the package)
eggs and oil (called for on the package)
2 tablespoons A&W Root Beer Dessert Topper
Vanilla Ice Cream Ganache:
8 ounces white chocolate
1/3 – 2/3 cup vanilla ice cream*
Modeling Chocolate Cake Wrappers:
24 ounces white confectionery coating (candy melts)
3/4 cup A&W Root Beer Dessert Topper (you may need a bit more)
White Modeling Chocolate Handles:
4-6 ounces white modeling chocolate
1 (8 ounce tub) frozen whipped topping, thawed
10 half-pint mason jars
You want all of your root beer mugs to be the same size, so cut each cake to be 3 inches tall. Use a cupcake plunger/corer, apple corer, or a knife to remove some of the center of each cupcake. I used a cupcake plunger first then used a knife to cut out some more from each cake.
Wrap it in plastic wrap and allow it to sit at room temperature for at least 30 minutes. When you are ready to use it, knead it until glossy and smooth. My hands tend to be rather warm, so I use a plastic bench scraper to help me knead the modeling chocolate, so that I don’t over heat it as this can bring out the oils in the chocolate. If you have any issues while making this be sure to check out my troubleshooting tips on my chocolate making tips page.
Cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
Let the wrapped cakes sit for about 30 minutes, then spoon some vanilla ice cream ganache over the cakes. The cake pictured above is a bit overfilled. I ended up scooping some out. The ones pictured below are perfect.
Just before serving, spoon whipped topping over the cakes, allowing some to drip down the sides.
Do NOT store in an airtight container or the refrigerator, as the modeling chocolate will get sticky. I suggest just putting them in a cardboard cake box for up to 2 days.
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