I'll start things off with a description of the latest cake I did; a pint-shaped cake for my friend Clodagh's birthday. At first I didn't want to do a Guinness shaped cake since I've seen plenty, but when I decided to add modeling chocolate figures of her dogs I got excited about the idea.
For starters I wanted to do a Guinness-flavored cake as the base. I wanted a pound cake recipe for ease of carving; so the search begins. Most of the pound cake recipes I found didn't call for much liquid, so I tried reducing Guinness to use in the cake. I made one "from scratch" recipe, the "Chocolate Bread" recipe from Rose Levy Bernbaum's Cake bible for which I reduced a 14.9 oz Guinness down to 3Tbs; and 2 doctored cake-mix recipes- for one I added sour cream and chocolate pudding to a choc. mix and reduced a 14.9 oz beer to .5cup, and then one where I added batter to a box mix and used a cup of Guinness for the liquid. All 3 produced flavorful, chocolaty cakes, but none had a pronounced stout taste unfortunately.
My original sketch called for a pint shape that was twice the size of a real pint glass, which would end up 12.5" tall, with a 5"diameter base and a 6.25"diameter top. Being worried about stability I decided to try something new and started by sharpening the end of a 1/4" dowel rod and impaling it through the cake drum and base cardboard covered in foil:
Sugar Sweet Cakes and Treats blog)
I rolled out a rectangle of chocolate MMF and wrapped it around the cake. I added a strip of white modeling chocolate and covered the top too make the foam.
Now I just have to see if the cake survives the drive; wish me luck! I'm very happy with this one:)