root beer(use this in place of the water called for on the package)
eggs and oil(use amounts called for on the cake mix package)
2tablespoonsA&W Root Beer Dessert Topper
Vanilla Ice Cream Ganache
2/3cupvanilla ice cream
24ounceswhite candy melts
3/4cupA&W Root Beer Dessert Topper
4-6ounceswhite modeling chocolate
18-ounce tub frozen whipped topping, thawed
Root beer Cake
Preheat oven to 350 degrees Fahrenheit.
Spray 10 half-pint mason jars with non-stick baking spray.
Make the cake mix using the instructions on the package swapping out root beer for water and adding 2 tablespoons of root beer dessert topper.
Equally divide the batter among the 10 Mason jars.
Place the jars on a baking sheet and bake for about 20 minutes.
Allow the cakes to cool for 10 minutes, then turn the jars upside down, allowing the cakes to fall out.
Allow them to cool completely.
Vanilla Ice Cream Ganache
Heat the ice cream in the microwave just until it melts.
Measure out 1/3 cup of the melted ice cream (that's all you'll need).
Pour in the white candy melts.
Place the bowl back in the microwave and heat on high for 20 seconds.
Allow the bowl to sit in the microwave for about 4 minutes.
Remove it from the microwave and stir until melted and smooth.
Set aside until needed.
Cut the domed tops off of each cake so that they are all 3 inches tall.
Use a cupcake plunger/corer, apple corer, or a knife to remove some of the center of each cupcake.
Fill each well with vanilla ice cream ganache.
Melt 24 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler.
If using the microwave, heat on high for 25 seconds, then stir.
Heat for 20 seconds, then stir vigorously.
Heat for 15 seconds then stir vigorously.
If needed, heat for 10-second increments, stirring after each until melted.
Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring and scraping the sides of the bowl often.
Pour in the A&W Root Beer Float Dessert Topper.
Stir until well incorporated.
The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
Wrap it in a zip-top bag or 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.
Roll out the root beer modeling chocolate on a non-stick baking mat (or on a cutting board lightly dusted with powdered sugar or cornstarch) to about 3/8 inch thickness.
Cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
Use a wooden dowel or straw to press indentations about 3/4 inch apart all across the brown strip.
Leave about a 1/2 border all along one edge. That will become the bottom of your root beer mug.
Flip the modeling chocolate rectangles over and spread on a thin layer of vanilla ganache, leaving 1/2 inch border all around.
Then wrap that, ganache side against the cake, around a cake, cutting off excess modeling chocolate so the two seams match up.
Rub some water along both ends and press the two seams together.
Let the wrapped cakes sit for about 30 minutes, then spoon some vanilla ice cream ganache over the cakes.
Pinch off pieces of the white modeling chocolate, roll into logs and bend to form handles.
Allow the handles to dry for at least 15 minutes, then use some clear piping gel, water, or melted white chocolate to attach the handles to the mugs and set something underneath to prop them up until they dry.
Just before serving, spoon whipped topping over the cakes, allowing some to drip down the sides.