This cake was for a celebration held at the Hollywood Hills Saddle Club and was not only a special design, but also a special recipe.
This customer originally requested a cake in the shape of a 50, but with 150 servings, that was going to be a very large sheet cake, so I convinced the customer that vertical was better, and put together a sketch. That sketch earned me not 1, but 2 hugs!
I’ve recently started making more of my own toppers. I made the cowboy hat and the 50 out of fondant. The cowboy cutout is made from edible paper. The rope is made from fondant. The rest of the decorations are buttercream except for the ganache iced box in the middle. The entire cake is iced in ganache under the layer buttercream because I thought it was a good fit for the Vodka Cake. I’ve included the recipe to spread the love. We did a test run and melted our homemade ganache icing over freshly baked cake, but the cake for the order was cooled before being iced. I also want to thank this customer for giving me such an amazing opportunity to make this cake and for letting me stick around and hang out. There were burgers on the grill, horses, and cowboy boots galore.
from Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral
1 box Duncan Hines yellow cake mix
1 (3.4 ounce box) AND 1 (5.9 ounce) box of chocolate pudding mix
4 eggs at room temp, beaten
1 cup vegetable oil
1/2 cup Kahlua
1/2 cup vodka (good vodka that you might drink)
1 container store-bought chocolate fudge icing
Preheat oven to 350 degrees
Combine, in bowl cake mix, chocolate pudding mixes, and eggs until creamy. Add the oil, Kahlua, and vodka, and blend until there are no lumps. Pour into a prepared (buttered/floured) bundt pan and bake for about 45 minutes.
Allow it to rest a minute before flipping it out onto a serving plate and while it is still hot, spread chocolate fudge icing. Enjoy while it’s still warm.