Whisky Barrel Cake

Father’s Day is next weekend so it is the perfect time to break out a Whisky Barrel Cake!

This one was actually made as a 40th birthday cake (that blank space next to the ice cubes got an inscription after the photo), but how perfect would it be to celebrate the man in your life on Father’s Day?

The best part is that while this one is a Crown Whisky cake, it could easily be topped with any mini liquor (or beer)  bottles or even pop!

The base cake is my favorite carrot cake recipe baked into 3 tall 6-inch tiers and frosted with cream cheese frosting. This one is a winner, the birthday boy said this was the best carrot cake he'd ever tasted!

For the barrel, I tinted Marshmallow Fondant brown.  I rolled it thin and used a butter knife to draw in a wood grain, then left it out to dry for 3 days.

When it was time to decorate, I cut the wood grain into planks and attached them to the sides.  Then, the barrel was hand painted with brown food dye mixed with water (or vodka).

The “ice cubes” are the recipe for today.  A mixture of sugar and corn syrup, they are a beautiful stand-in for actual ice (sharp eyes will notice I used a LEGO brick silicone mold since it was the closest I had to an ice cube!)

Check out these awesome Desserts

Alle Balle Recipe by The Mad Scientists Kitchen
Berry Galette by Karen’s Kitchen Stories
Bread Rasmalai by Sneha’s Recipe
Classic Eton Mess by Food Lust People Love
Patriotic Jello Bars by A Day in the Life on the Farm
Strawberry Glaze Pie by Palatable Pastime
Strawberries And Cream by Mayuri’s Jikoni
Whisky Barrel Cake by Amy's Cooking Adventures

Sugar Ice Cubes

Adapted from Cake Central user J_Black

¼ cup white corn syrup

¼ cup granulated sugar

Place the syrup and sugar in a small saucepan over medium heat.  Cook, stirring frequently until the sugar is dissolved and the mixture reaches a temperature of 250 degrees on a candy thermometer.

Immediately pour into a silicone mold.  Allow the cubes to cool completely.  Remove from mold just before decorating the cake.  Note: this is best used the day of serving as the cubes may start to wilt/melt after 24 hours.