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Twisted Nipple Large Martini Cake

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The Buttery Nipple cake recipe was such a bit hit we thought we'd try this chocolate variation - which we dupped the twisted nipple. Wow - chocolate fans loved it!  Irish cream and buttershot added a richness and vanilla flavor to the chocolate! 

Recipe supplied by Ken Treske

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Key Alcohol Flavors:
cherry.pngButterscotch Liqueur 
cherry.pngBailey's Irish Cream

 

Ingredients (1X size):

For a 1x size cake (feeds 8-10) 1 9 oz chocolate cake mix (or split an 18 oz package) 2 TBSP oil 2 eggs 1/2 pkg of vanilla instant pudding 1/4 Cup Butterscotch Schnapps, 1/4 Cup Irish Cream 

Non-alcoholic Substitutes:

Replace Irish Cream with 1/4 C mixture of vanilla extract, water, cinammon and nutmeg

Replace Butterscotch with ButterBeer or ButterScotch Coffee Syrup (diluted 50/50 with water) 

Directions:

Please note that baking time can take 1.5 hours so please leave enough time. Beat eggs. Combine all other ingredients. Mix on medium for at least 4 minutes to aerate the batter. Prepare the cake pan: Fill the outer pan with 1-2 ounces of water. Moisten the cake blanket with cold water. Lightly wring excess water into the outer pan. Lay the cake blanket inside the outer pan. Place the inner pan over the cake blanket. Line the inner pan with a CUI cake baking sheet. Pour the cake batter into cake pan. Baking Instructions for a 1X size cake (feeds 8-10) Preheat oven to 275 degrees. Bake cake for 70 minutes. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked.

Ingredients (2X size cake):

 For a 2x size cake (feeds 16-20). 1 18 oz vanilla cake mix 1/4 cup oil 4 eggs 1 pkg vanilla instant pudding (3.5 oz) 1/2 cup butterscotch schnapps and 1/2 C Irish Cream

 Non-alcoholic Substitutes:

Replace Irish Cream with 1/4 C mixture of vanilla extract, water, cinammon and nutmeg

Replace Butterscotch with ButterBeer or ButterScotch Coffee Syrup (diluted 50/50 with water) 

Directions:

Please note that baking time can take 2.5 hours so please leave enough time. Beat eggs. Combine all other ingredients. Mix on medium for at least 4 minutes to aerate the batter. Prepare the cake pan: Fill the outer pan with 1-2 ounces of water. Moisten the cake blanket with cold water. Lightly wring excess water into the outer pan. Lay the cake blanket inside the outer pan. Place the inner pan over the cake blanket. Line the inner pan with a CUI cake baking sheet. Pour the cake batter into cake pan. For a 2X size cake (feeds (16-20) Preheat oven to 250 degrees. Bake cake for 2 hours. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked.

Presentation

A nice butterscotch glaze might be all you need.  Combine 1 C powdered Sugar with 2-3 TBSP butterscotch schnapps and drizzle over the cocktail cake.  Crush butterscotch candies and sprinkle on top.

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