Recipe featured in King Arthur Flour’s holiday issue of Sift magazine.
If I was competing on The Great American Baking Show, this 3 layer Dark & Stormy Cake would be my Technical recipe. It’s not something I could have ever thought up on my own, (I had to ask my friend how to make a Dark & Stormy cocktail). I know Nia & Ian would love this boozy cake with the strong ginger flavor & creamy icing.
The cake batter was fairly simply to make. Luckily, I didn’t have any cakes sliding out of pans, like I did with my White Russian Cake . The only bummer is that my top layer was kind of thin, but oh well, I added more icing to make up for it.
I still don’t have meringue powder. (I have GOT to put in an order with King Arthur. I made a buttercream & added the syrup & it was delicious. Can I just tell y’all how amazing this ginger beer smelled? I want it as a candle pronto.
I’m Really Into layer cakes because they look marvelous & they ALWAYS taste even better the next day (if they last that long.) This Dark & Stormy Cake definitely highlighted ginger, but it wasn’t overpowering at all- like, way less than a gingerbread cake. The different sugars & the darker rum made for a really refreshing & not overly sweet cake. I even passed a third of this cake to my neighbors & they loved it as well. Check out this picture below, it was styled by my daughter. Next up for me is the Banana Daiquiri cake & Lord, how I love me a good daiquiri.
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