. 1 scoop vanilla ice cream
. 1 oz. triple sec
. 1/2 oz. white creme de cacao
. drizzle of grenadine
. Blend all ingredients except grenadine until smooth.
. Pour into a stemmed cocktail glass. Drizzle grenadine over top.
White Web Cake.
. 2 1/4 cups sifted cake flour
. 2 teaspoons baking powder
. 1 teaspoon baking soda
. 1/4 teaspoon salt
. 1/2 cup unsalted butter + 1 1/2 pounds unsalted butter
. 3 1/4 cups granulated sugar
. 2 large eggs
. 3/4 cup sour cream
. 1 1/2 teaspoons vanilla extract
. 6 tablespoons milk
. 3 tablespoons cocoa powder
. 1 cup egg whites (about 8 large egg whites)
. 1/2 cup nutella
. 4 ounces bittersweet chocolate, melted
. 1 teaspoon vanilla extract
. 2 ounces bittersweet chocolate
. Preheat oven to 350degreesF.
. Prepare two cake pans with parchment rounds and grease. Set aside.
. Sift together the cake flour, baking powder, baking soda and salt, set aside.
. Cream together the butter and sugar until fluffy, about 3 minutes.
. Add the eggs, one at a time and mix after each, until well combined.
. Add the sour cream and vanilla.
. Add the dry mixture in 3 batches, alternating with the milk.
. Split the batter in half and sift the cocoa powder over one half. Stir gently.
. Place some of the white batter in the bottoms of the two cake pans.
. Add the chocolate batter in blobs.
. Carefully stir the white batter into the chocolate, to achieve marble pattern.
. Bake for about 25-30 minutes or until a cake tester comes out clean.
. While the cake is cooling, prepare the buttercream.
. In the bowl of a stand mixer combine the egg whites and sugar.
. Put the bowl over double boiler and stir it until sugar is completely melted.
. Brush the sides down with the spatula to make sure all the sugar is melted.
. Feel the egg mixture between your fingers to check for graininess.
. Once completely smooth, beat with the whip on medium high speed.
. Whip until it is light, fluffy.
. Once the egg whites are whipped and cooled, add the butter.
. Add the salt, and vanilla.
. Divide the buttercream in two bowls, 1/3 in one bowl and 2/3 in the other.
. Add the nutella to the bowl with 2/3 of the buttercream.
. Add the cooled, melted chocolate to the other.
. Unmold the cooled cakes and cut each later in half.
. Spread about 3/4 cup of the chocolate buttercream on the first layer.
. Repeat with the next two layers of cake and buttercream.
. Top the cake with 1 cup of the nutella buttercream.
. In a double boiler melt the chocolate and the butter together.
. Use a parchment bag to pipe a thin spiral around the cake.
. Use a toothpick or skewer to draw spiral lines create the web.
. Use the chocolate ganache to draw a line down the side of the cake.
Popcorn Brain Cake.
. 1 bag microwave kettle popcorn
. 1/4 cup unsalted butter
. 2 cups marshmallows
. 3/4 cup candy coated chocolate
. Make popcorn according to the instructions on the bag.
. In a medium saucepan over medium heat, melt the butter.
. Add the marshmallows stirring with a wooden spoon until melted.
. Add the popcorn mixing rapidly from bottom to top until well coated.
. Add the candy coated chocolate, mixing well to distribute evenly.
. Butter a baking dish with butter and line with plastic wrap.
. Pour the popcorn mixture into the prepared pan.
. Press down with the back of spoon and let it cool.
. 3 ounces stout beer, such as Guinness
. 3 ounces dry sparkling wine
. Pour stout into a large champagne flute.
. Slowly top with sparkling wine and stir gently.