The Wedding Cake

This wedding has been challenging on many levels. Not least of which is my daughter's very definite ideas on how things will be. Throughout the planning her theme has been quirky elegance. I know, I know.

When it came to the wedding cake, it had to be different also. It will be four layers. At least we talked her out of the topsy turvey idea. We are the bakers of this cake. I tried to convince her to go with cupcakes, but that didn't fly. I know it isn't traditional, but it would be much easier for the home baker.

The plan is for the bottom layer to be a White Chocolate cake with Raspberry filling.

The middle layer to be a rich chocolate cake with Guiness syrup glaze and Bailey's cheesecake filling.

The 3rd layer will be butter cake flavored with instant coffee, with a Kailua chocolate mascarpone cream

top layer:
yellow butter cake with nutella filling and butter cream

We've been making the top layer for years. It's simple, rich and straight forward.

Today's recipe is for the 1st middle recipe. Our local bakery calls it the Irish Car Bomb Cupcake. We tried to replicate the recipe. This is based on The Perfect Wedding Cake recipe.

Irish Car Bomb Cake

Irish Car Bomb Cake
1 devils chocolate cake mix
3/4 cup all-purpose flour
2 Tbsp. butter
1 cup water
1/4 cup Dutch-process cocoa powder
¾ teaspoons salt
2 eggs
1 cup sour cream

Guiness Syrup
1 cup guiness extra stout
1 Tablespoon butter
1 cup sugar

For the Baileys Frosting:
1 cups unsalted butter, at room temperature
1 package
5 cups powdered sugar
6 tablespoons Baileys Irish Cream

1 Preheat oven to 350 degrees F. Bring the Guinness, sugar and butter to a simmer in a heavy, medium saucepan over medium heat. Reduce to a thick syrup.

2. In the Kitchen Aid, mix cake mix,cocoa powder, flour, baking soda and salt in a large bowl to combine. Add the eggs, butter,water, and sour cream on medium speed until combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean. If you don't make the guiness syrup, you will need to add 1 cup sugar and 1/3 cup water to the cake or it will be bitter.

3. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter and cream cheese on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.