Jack Daniel's Bottle Cake

If I've never mentioned it before, Mike works for an adult beverage distribution company.  We end up with all kinds of fun shwag around the house.  Today was the best!  He brought me home a Jack Daniel's bottle cake mold and label stencil.  How cool is that?!?? 

I immediately wanted to make the cake happen.  I talked Mike into hitting Michael's for food coloring.  I didn't own a nice spatula for frosting and this was the perfect opportunity to buy own.  Aht-Ah-Ah (computers don't do evil laughs justice).  I was able to soften the blow of spending $5 on a "little metal thingy" with a 40% coupon. 

Armed with my decorating gear I grabbed some Spice flavored cake mix.  I wanted to make sure the cake was the color of whiskey so that when you cut into the cake it looked like it was filled with Jack.  Spice cake is the closest color to start off with and it's delicious! 

I'm really happy with how my first big cake turned out.  There is a laundry list of things I would do differently technique wise.  The label lines are really bothering me and I need to work on my piping consistency. 

Next time I'm going to try to find a bourbon cake recipe so that can incorporate Jack Daniel's into the recipe as well.  I gave away almost half the cake so that I didn't eat it all myself.  The buttercream frosting is wonderful.  I can't believe I've never made buttercream before either.  I'll never go back to canned frosting again. 

Martha Stewart's Basic Buttercream

Ingredients:
3 sticks butter, room temp
1 pound confectioner's sugar, sifted
1/2 teaspoon pure vanilla extract
Food coloring (optional)

Directions:

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.  Reduce speed to medium.  Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.  (After every 2 additions, increase speed to high, and beat for 10 seconds, the reduce speed to medium-high).
2. Add vanilla, and beat until buttercream is smooth.  Use immediately, or cover and refrigerate for up to 3 days.  (If refrigerated before using, bring to room temperature, and beat on low speed until smooth.)