The Kentucky State Fair kicks off Thursday, Aug. 17 with a range of new foods that will attempt to fill every visitor's desire. Topping the list are Hot Brown Tater Tots, alligator burgers, and fried mac & cheese balls. Bailey Loosemore/Courier-Journal/USA TODAY Network
BOURBON CREAM TIPSY CAKE
Recipe from Robyn Dale, blue ribbon winner in the Your Favorite Cake competition at the 2017 Kentucky State Fair.
Cake Layer
- 1 1/2 stick unsalted butter, softened
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup bourbon cream liqueur
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon extract (can purchase from Bryants Cake and Candy)
Set a rack at the middle level of the oven and preheat to 350 degrees. Grease and flour a 9-in pan. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt; set aside. Combine eggs, bourbon cream liqueur and extracts. Add 1/3 of the flour mixture to the butter mixture, then add half the bourbon cream mixture. Continue to alternate beginning and ending with flour mixture. Pour batter into prepared pan and smooth top with a metal spatula. Bake cake about 35-40 minutes. Cool in pan on a rack for 5 minutes, then cut off crown of the cake (the part that rises above the pan) and lightly coat the top of the cake with additional bourbon cream straight from the bottle. Turn the cake out on the rack, baste the bottom of the cake and let cool completely. Slice the cake through the center, creating two layers. Refrigerate or place in freezer to finish on a different day.
Related: State Fair's blue ribbon-winning cake shines with bourbon cream
Mousse Layer
- 1 packet unflavored gelatin
- 2 tablespoons water
- 3 packets whipped cream stabilizer
- 15 ounces white chocolate
- 3 cups cold heavy whipping cream (or 1 carton non-dairy cream substitute)
- 1 cup bourbon cream liqueur
- 4 tablespoons bourbon
- 1 tablespoon bourbon flavoring
Mix the gelatin and water in a small bowl and set aside for 5 minutes to bloom. Place 1/2 a cup of heavy whipping cream on the stove and bring to a boil. Pour over the top of the white chocolate. Add gelatin and mix until the chocolate and gelatin are both smooth and dissolved. Remove from stove. Add bourbon cream, bourbon and flavoring, stir until incorporated.
Whip remaining cream until soft peaks have formed. Add one third of the whipped cream into the chocolate mix and stir until lightened. Add the remaining amount of whipped cream in thirds and fold with a spatula until no white streaks remain.
Place bottom 1/2 of cake layer in 10-inch springform pan, making sure there is an empty space completely around the cake. Cover the cake with a couple cups of mousse. Add second layer and repeat, covering all surfaces of the cake. Place into the refrigerator or freezer until set (about 2-3 hours).
Glaze
- 2 tablespoons plus 1 teaspoon unflavored gelatin (3 packets)
- 1 3/4 cups sugar
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 1/2 cups white chocolate chips (about 15 ounces)
- food coloring, if preferred
Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes to bloom.
Cook sugar and 3/4 cup water until sugar is dissolved and mixture is clear. Add condensed milk, vanilla and salt in a medium saucepan over medium heat, stirring occasionally until the mixture begins to bubble. Add bloomed gelatin and stir until dissolved.
Remove from heat and add chocolate chips, stirring constantly, until melted. Strain through a fine-mesh sieve into a large bowl. Color with food coloring as desired. Let cool, stirring occasionally to stop a skin from forming, until the glaze is just cool enough to touch (about 10-12 minutes).
Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips. Pour colored glaze over, sweeping back and forth across cake as you pour, to form a smooth appearance. Let glaze drip about 10 minutes, then clean up the edges with a small offset spatula or butter knife. Transfer the cake to a serving platter and chill at least 30 minutes or up to 1 day.
Using a warmed sharp knife, cut cleanly through the cake, wiping the knife with a warm, damp towel between each slice.