Intensive Cake Unit

Tag: cocktail cake

Grasshopper Cake
One of my favorite yearly birthday cakes!
Every year for my dad’s birthday – and sometimes also for Father’s Day – my mom makes a ‘Grasshopper cake.’ It’s a classic for our family – no one ever gets tired of it!
“What is a Grasshopper cake?”
Fair question! In short, it’s a cake-take on the Grasshopper cocktail. The Grasshopper is typically made with Creme de Menthe, Creme de Cacao, and heavy cream. (I’ll be honest – we made one and tried it once. It was good…but the cake is so much better!)
My mom’s cake recipe calls for a white cake mix, with ½ cup of the water replaced with Creme de Menthe. Doesn’t sound like much, but I tried more than this once, and the mint was so strong it was almost bitter. Lesson learned!
I also think using buttermilk instead of water and butter instead of oil gives the cake a richer more bakery-like texture without changing the flavor. I’ve used chocolate ganache instead of the chocolate fudge the recipe calls for. It keeps the same texture and rich chocolate flavor, and is a bit easier to work with.
You can absolutely frost this cake with buttercream / cream cheese frosting if you’d prefer. But I love using stabilized whipped cream to decorate since it’s light, tastes amazing, and captures the classic flavors of the cake I grew up with!
Give it a shot and let me know how it goes!!
“I don’t know about the square cake thing…can I make this cake with round pans?”
Absolutely! Round layers may be just a touch thicker and might need a minute or two more baking time, but you can use the same recipe with 8-inch round pans!
I used a square pans with a square acrylic cake disc in the video/photos. I won’t lie; although I love the look of square cakes, they can be just a bit more difficult to frost. But since most of the decorating can be done with a piping bag, this is a great option if you’d like to try your first square cake!
“I don’t know about using cake mixes. Is there a scratch recipe you can recommend?”
Yep! This Grasshopper Ombre Cake recipe uses scratch layers flavored with Creme de Menthe like this recipe. You can ignore the food coloring directions; just transfer batter to pans and bake!
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)

Print Recipe

Grasshopper Cake

A cake-take on the grasshopper (creme de menthe, creme de cacao, and cream) combines mint cake, chocolate, and stabilized whipped cream!

Prep Time45 minutes
Cook Time37 minutes
Decorating time45 minutes
Total Time2 hours 7 minutes

Course: Dessert
Cuisine: American
Keyword: Grasshopper Cake, Grasshopper layer cake, Mint Chocolate Cake, Mint Chocolate Grasshopper Cake

Servings: 16 servings

Calories: 757kcal

Equipment
3 8-inch square cake pans
1 8-inch cardboard cake square
Cake leveler (or serrated knife – both optional since these layers usually bake fairly flat)
Cake turntable
large offset spatula
cake scraper or pastry cutter
large piping bag + star tip
small piping bag + star tip
Cake topper (optional)

Ingredients
Grasshopper Cake layers
2 boxes white cake mix (I like Duncan Hines)
1 cup unsalted butter (or 2 sticks, melted)
1 1/2 cups buttermilk (room temperature)
1/2 cup Crème de Menthe liqueur
8 egg whites (or 1 cup egg whites from a carton)
Chocolate ganache (for filling + decorating)
2 cups semisweet chocolate chips (12 ounces)
1 1/2 cups heavy whipping cream (12 ounces)
Stabilized Whipped Cream:
2 cups heavy whipping cream
½ cup water (combine with gelatin)
2 teaspoons powdered gelatin
¾ – 1 cup powdered sugar
2-4 Tablespoons Creme de Menthe liqueur to taste
3-4 drops liquid green food coloring
Decorations
10-15 Andes Mints

Instructions
Grasshopper Cake layers
Preheat oven to 350°F. Prepare three 8-inch round pans with baker’s floured spray (or grease and line with parchment rounds).
Combine melted butter, buttermilk, Crème de Menthe, and egg whites in a bowl, and blend in packaged cake mixes. Scrape down the sides of the bowl with a spatula, and beat for about 2 minutes, until well blended.
Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height. Spread batter evenly to pan edges and bake for time specified on box; mine took about 25 minutes. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your ganache and whipped cream!)
Chocolate ganache
Combine chocolate chips and whipping cream in a microwave-safe bowl. Microwave in 20-second intervals on half power; stirring in between until fully melted and smooth.
Chill until thick enough to spread, but it’ll be the easiest to work with if you don’t let it solidify completely.
Stabilized Whipped Cream
Chill your mixing bowl and beaters/mixer attachment for 15 minutes before whipping cream.
Place water in a microwave-safe bowl and sprinkle powdered gelatin over the top; allow to sit for 5 minutes to soften. Microwave in 30-second intervals until melted and allow to cool; gelatin must be liquid but not hot when added to the whipping cream.
Add whipping cream, powdered sugar, and Crème de Menthe to mixing bowl; beat on medium-high speed just until beater marks begin to show distinctly (about 1 minute in my stand mixer). Add gelatin mixture to cream, pouring in a steady stream while beating constantly. (Try to avoid pouring directly on the beater so it doesn’t splatter). Beat until stiff peaks form. Place in the refrigerator until ready to use.
Assembly
Once your cakes are cool, level them (if needed). Place a smear of chocolate on your square (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Pipe a border of whipped cream or frosting around the outer edge of the layer, and fill with chocolate ganache. Add a sprinkle of chopped Andes mints, and place the next layer on top. Repeat the process with your remaining cake layers.
Now you’re ready to crumb-coat . If you’re unfamiliar with crumb-coating, it’s just what it sounds like – spreading a thin layer of whipped cream over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part.
Now the fun part – decorating!
Transfer your whipped cream or frosting to a large piping bag, and your remaining chocolate fudge or chocolate ganache to another piping bag (I used a large bag + star tip for my whipped cream and a smaller bag + Wilton 1M tip for my chocolate). Pipe in rosettes, swirls, squiggles, or whatever shapes you’d like until the cake is covered! I covered mine with halved Andes mints for a bit more texture.
(Note: using my favorite Cream Cheese Buttercream Frosting – replacing the vanilla with Creme de Menthe – is also an option!)

Video

Notes
(Please note nutrition information is an estimate and may not be exactly accurate.)

Nutrition
Serving: 1serving | Calories: 757kcal | Carbohydrates: 98g | Protein: 8g | Fat: 38g
Did you make this Grasshopper Cake?
Let me know how it went – or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
You can also add a comment or a recipe rating at the bottom of the page! 🙂
Other recipes you may love…
(Click / tap the photos to be taken to the recipe pages!)
May 26, 2021
Raspberry Lemon Drop Cake
When life gives you lemons….
One of my favorite drinks is the classic Lemon Drop. It’s a classic for a reason!
But! I also recently tried a Raspberry Lemon Drop at a Portland restaurant – annnd I’m now hooked!
I’ve made a few Lemon Drop cakes before – and they’ve been big hits! I’ve made them for fun, and made a few to order for special occasions.
So if the Raspberry Lemon Drop cocktail was dang amazing – and it was – it would follow that a Raspberry Lemon Drop Cake would have to be amazing too, right? (Spoiler alert – all my taste testers said yes!)
This cake recipe features-
Rich vodka-infused raspberry lemon cake layers
Real vodka in the cake, cake layer drizzle, and frosting
a fun cake drip + martini glass topper if you’d like!
Recipe below!
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)
FAQs:
“Can I leave out the vodka?”
The short answer is yes! You’ll lose a bit of that classic martini flavor, but it’s not a bad idea to leave the alcohol out if you’re making this cake for any group that might not all be over 21. 😉
Replace the vodka in the cake layers with an equal amount of buttermilk, and the vodka in the frosting with an equal amount of milk. Obviously – leave out the cake soak, or use equal parts lemon juice and simple syrup.
“How should I store this cake?
If you prep the cake layers or frosting ahead of time, wrap the cake layers well with cling wrap or place them in a freezer zip-lock bag. Refrigerate up to 4 days or freeze up to 4 months.
Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again – refrigerate up to 4 days or freeze up to 4 months.
Follow-up question – will the freezer dry out the cake layers?
If they’re well wrapped and protected from drying out – no! I’ve A-B tested cake layers, frosting, cookies – NO ONE has been able to tell a difference between previously-frozen and fresh! If you don’t wrap them well though, in auto-defrost freezers or refrigerators they’re liable to get freezer burn (dry spots from the moisture removal).
If you assemble the cake more than a few hours ahead of time, I recommend storing it in the fridge. (There’s cream cheese frosting in the recipe that’ll keep better in the fridge.)
Wrap any refrigerate any leftover cake – it’ll keep for 3-4 days in the fridge (if the leftovers last that long!)
Don’t forget to pin for later!

Print Recipe

Raspberry Lemon Drop Cake

IYKYK - Raspberry Lemon Drop cocktails are AMAZING! All the delicious-ness of the cocktail's infused into this Raspberry Lemon Drop Cake!

Prep Time20 minutes
Cook Time37 minutes
Decorating time30 minutes
Total Time1 hour 27 minutes

Course: Dessert
Cuisine: American
Keyword: Raspberry Lemon Drop Cake

Servings: 16 servings

Calories: 752kcal

Author: Sarah H

Equipment
3 8 inch round cake pans
1 10 inch cardboard cake circle
Cake leveler
Cake turntable
large offset spatula
cake scraper or pastry cutter
Squeeze bottle (or piping bag or spoon; to add cake drip)
small piping bag + star tip (linked is the set I used)
Martini glass (these layers bake dense enough to hold a real one, but you can use a plastic martini glass if you'd rather)
Lemon zester/grater tool
Small paring knife

Ingredients
Raspberry Lemon Drop Cake layers
3 1/4 cups all-purpose flour
3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter or 2 sticks, room temperature
5 eggs
3/4 cup buttermilk room temperature
½ cup vodka I used Smirnoff, I've also used Pinnacle whipped vodka and liked them both!
2 Tablespoons lemon extract not lemon juice; it's likely to react with your baking powder
2 teaspoons raspberry extract
2 Tablespoons lemon zest I recommend fresh, but dried lemon zest is another option
3-4 drops yellow food coloring optional
1 drop soft pink gel food coloring if desired
1/2 cup chopped raspberries
Cream Cheese Buttercream frosting
8 ounces one package cream cheese (softened)
1 cup butter (16 Tablespoons or two sticks, softened)
6-7 cups powdered sugar
2-3 Tablespoon vodka
1 Tablespoons lemon extract
1 teaspoon raspberry extract (the extract I used was clear; you can use a pink extract if you don't mind slightly pink frosting)
1/4 teaspoon salt (if using unsalted butter)
Drip & Decorations
1 cup white chocolate chips (for cake drip)
1/4 cup heavy whipping cream (for cake drip)
½ teaspoon lemon extract (for cake drip; add after chocolate and whipping cream are melted together)
1 drop yellow food coloring (for cake drip)
2-3 small lemons
6-8 fresh raspberries
¼ cup corn syrup (optional; this is the easiest way I’ve found to rim martini glasses)
¼ cup sugar + 1 teaspoon of lemon zest (to rim glass; optional)

Instructions
Raspberry Lemon Drop Cake layers
Preheat oven to 350°F. Line three 8-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.
Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined. (A hand mixer will work as well)
Mix bits of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in eggs and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in vodka, lemon and raspberry extracts, lemon zest, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Stir in chopped raspberries.
Remove roughly a third of your batter, and add a bit of pink food gel color to turn it a light pink. Divide batters evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height. Marble the colors a bit with a butter knife or offset spatula.
Bake for 35-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before decorating. Set in the fridge or freezer to accelerate the cooling process if desired.
Once the layers have fully cooled, they can be leveled and any caramelized edges can be trimmed from the sides / top of the cake using a serrated knife. (If you trim the layers while they’re still warm, they'll crumble and break.)
While you’re waiting…make your frosting!
Frosting
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with vodka and lemon extract until frosting reaches a spreadable consistency. Add salt and beat until well combined.
(Filling (optional) – I removed about 1 cup of frosting from the bowl and added another 2 Tablespoons each of both lemon juice and vodka, along with a couple drops of pink food coloring to add a bit more flavor and color to the inside of the cake. Optional but recommended!)
Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.
(I wanted a bit more of a liqueur kick to the cake layers, so I used a jigger to infuse each one with about 30mL/2T of a mix of vodka and a bit of lemon juice. Again - optional but recommended!)
Pipe a rim of white frosting around the edge, and fill with lemon filling. (Or if you’re not using a lemon filling, spread the layer with frosting). Zest a bit of lemon over the frosting, and add your next cake layer on top. Repeat the process with your remaining cake layers.
Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Place the cake into the freezer for about 20 minutes to set the frosting and get the cake cold enough to set the white chocolate ganache decoration.
Rimming the martini glass (optional)
Pour corn syrup onto a small plate, and sugar and lemon zest onto another separate plate. Dip the martini glass rim into the corn syrup, letting any excess drips fall off. Then dip the rim into the sugar and lemon zest to coat it evenly.
Cake drip & Decorating
Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Add lemon extract and food coloring and stir until smooth.
When your ganache has cooled to a moderate temperature – it should feel slightly warm but still be fairly liquid – transfer it to a piping bag or squeeze bottle. Squeeze about ¼ c of the ganache into the martini glass, and then quickly invert the glass over the cake, pressing the glass into the cake at an angle (check out my video for an extra guide on this step). Slowly drizzle ganache away from the glass, letting it fall down the edge of the cake to create drips.
Pipe a few frosting swirls around the glass and add a few spiraled lemon slices and raspberries. Add a few quartered lemon slices, raspberries and a bit of lemon zest around the lower edge of the cake too, if you’d like.
And you're done! 😉 Congratulations!

Video

Notes
Please note nutrition information is an estimate and may not be exactly accurate.

Nutrition
Calories: 752kcal | Carbohydrates: 101g | Protein: 8g | Fat: 37g
Did you make this recipe?
Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo! You can also add a comment or a recipe rating at the bottom of the page! 🙂
You may also love ~
(Click / tap the photos to be taken to the recipes!)
Lemon Raspberry Cake
Malibu Sunset Cake
Peach Bellini Cake
May 28, 2020
Jack and Coke Cake
Jack & Coke cake recipe...
from a Jack & Coke convert! 😉
There's a bit of a story behind this cake that makes me roll my eyes at myself. You know, the 'how have I not learned this lesson by now' feeling?
For the longest time - following one bad experience - I was pretty sure I hated whiskey. ALL of it. Would've told anyone that 'it all tastes like paint thinner.' And that I could 'still feel burnt hairs inside my nose.' And that my throat was 'still angry from the first whiskey I tried.' You get the idea.
Then, during a trip to Vegas, my husband ordered a Jack & Coke. I wrinkled my nose when he offered, but I tried it anyway...
It was SO good! I 100% expected to hate it, and it's super easy to hate something if you go into it expecting it to be awful. Lesson learned in judging books by their covers - and entire category of drinks by one bad experience.
Anyways, kicking around the idea of making a Jack & Coke cake....I was honestly surprised by the lack of Pinterest results that popped up with a search, and decided I'd give one a go.
Here's my Jack & Coke cake recipe - see below, and happy baking! 😉
Quick cake design note -
I thought the cake top looked a little bland with just the Jack bottles and the coke can, so I added Coke bottle gummies and a few Glacier mints to look like ice cubes. They helped fill in the top of the cake and I liked the photos way better.
Anyway - I've since learned that to most people...both of those candies are about as inedible as the Coke can. Which I understand. And really, the mints especially 0% fit the flavor profile of the cake. So if you don't like them, absolutely feel free to leave them off! 😉
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)
FAQs
"Can I make a non-alcoholic version of this cake?"
Short answer is yes! It won't have exactly the same flavors (obviously), but you can substitute out the whiskey in the cake and frosting, and just leave it out of the drip.
Replace the whiskey in the cake with buttermilk, and add 1 Tablespoon of whiskey flavoring.
Replace the whiskey in the frosting with 1 Tablespoon of whiskey flavoring, and add milk to reach desired frosting consistency.
Don't forget to pin for later!

Print Recipe

Jack and Coke Cake

Make this fun anti-gravity Jack N Coke Cake - with mini bottles of Jack Daniels and a Coke can to decorate!

Prep Time30 minutes
Cook Time35 minutes
Decorating time30 minutes
Total Time1 hour 35 minutes

Course: Dessert
Cuisine: American
Keyword: 21st Birthday Cake, Jack & Coke Cake, Jack and Coke Cake, Whiskey and Coke Cake

Servings: 16 servings

Calories: 754kcal

Author: Sarah H

Equipment
3 8 inch round cake pans
1 10 inch cardboard cake circle
Baker's floured cooking spray
Cake leveler
medium biscuit cutter (or glass; to core/fill the cake center - optional)
Cake turntable
large offset spatula
cake scraper or pastry cutter
Squeeze bottle (or piping bag or spoon; for cake drip)
1 long wood skewer (or cake dowel or straw) (to hold empty Coca Cola can on top)

Ingredients
Jack and Coke Cake layers
3 ¼ cups all purpose flour
3 cups granulated sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter (or 2 sticks, room temperature)
5 eggs
1 cup buttermilk (room temperature)
¼ cup Jack Daniels Whiskey
¼ cup Coca Cola (I recommend letting it come to room temperature and get flat so your cake layers don't over-rise and then fall in the middle)
2 teaspoons Coca cola extract
2 teaspoons vanilla extract
2 Tablespoons vegetable oil
Jack and Coke Frosting
8 ounces cream cheese (one package, softened)
1 cup butter (two sticks, softened)
6 cups powdered sugar
2-3 Tablespoons Jack Daniels whiskey
1 ½ teaspoons Coca Cola extract
¼ teaspoon salt
White Chocolate Ganache (for drip)
1 cup white chocolate chips
¼ cup heavy cream
1 teaspoon Jack Daniels whiskey
3-4 drops Brown gel food coloring
1 drop Black gel food coloring (optional)
Decorations
2-3 bags Coke bottle gummies (optional; to fill cake - you only need a few if you just plan to decorate the top)
1 bag Glacier mints (These aren't commonly sold in the states; I bought mine on Amazon.com. I just used them to decorate because they look like ice cubes!)
1 mini Coca Cola can (emptied)
3-4 mini Jack Daniels bottles ( I used three on the cake and two bottle caps to decorate on the top; up to you how many you want to use!)

Instructions
Jack and Coke Cake layers
Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in eggs and mix on low until just incorporated. Mix whiskey, Coca Cola, Coca Cola extract, and vanilla into the buttermilk. Pour the mixture into the dry ingredients in two parts on a low speed. Add in oil and mix on low until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide batter evenly into pans (I find a kitchen scale helpful for this part). This ensures that your cake layers will bake to the same height.
Bake for 34-37 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.
Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble and break.
Jack and Coke Frosting
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with whiskey until frosting reaches desired consistency. Add Coca Cola extract and salt and beat until well combined.
Assembly
(If desired, use a glass or medium-sized biscuit cutter to remove center from two of the three cake layers. The un-cored one will be your final/top cake layer.)
Place a smear of frosting under where the cake layer will be on your cake circle (to keep the cake from sliding while you decorate it) and center your first cored cake layer in the center of the circle. Spread the layer and the inside of the cored center with frosting and fill the core with Coca Cola gummies / Glacier mints, if desired). Repeat the process with your middle cake layer(s) and add the last layer on top.
Now you're ready to crumb-coat. (If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer).
Once your crumb coat has set (about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the freezer to set the frosting.
Decorating
Now you're all set to decorate the cake! Take your empty coke can (and an empty sample-size Jack Daniels bottle, if you’d like) and press them into the cake upside down at an angle. I used a skewer inside the can to hold it in place.
White Chocolate Ganache (for drip)
Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on 30% power in 30 second intervals, stirring in between until fully melted. Stir in whiskey until smooth.
Color the ganache a deep coke-brown color – I ended up using a bit of black food coloring as well to get the deep brown shade that I wanted. (Though I was maybe a touch heavy-handed with the black in the cake in the photos/video. :/ )
Drizzle your ganache at the base of the can with a bottle, piping bag, or a spoon. Allow the glaze to run away from the can and down the side of the cake. It should set fairly quickly if your cake is well chilled.
Decorate to your liking – I used a couple more small bottles of Jack Daniels, several Coca cola gummies, and Glacier mints. Refrigerate until ready to eat - and enjoy!

Video

Notes
(Please note nutrition information is an estimate and may not be exactly accurate.)

Nutrition
Serving: 1slice | Calories: 754kcal | Carbohydrates: 99g | Protein: 9g | Fat: 38g
Did you make this Jack and Coke Cake?
Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
You can also add a comment or a recipe rating at the bottom of the page! 🙂
Other recipes you may love…
(Click / tap the photos to be taken to the recipe pages!)
April 4, 2019
Grasshopper Martini Cake
Every year for my dad's birthday...
my mom makes a ‘Grasshopper cake.’ It’s basically a sheet-cake-take on the Grasshopper cocktail. The Grasshopper is is typically made with Creme de Menthe, Creme de Cacao, and heavy cream. And it's as delicious as it sounds!
The ‘Grasshopper cake’ we all love is a mint green sheet cake covered with chocolate fudge and mint whipped cream. So when I was put in charge of my dad’s birthday cake this year, I wanted to mix things up just a bit! I wanted a fusion of the ‘cocktail cakes’ I’ve been loving lately AND the Grasshopper cake I grew up with. And this Grasshopper Martini Cake was the result!
My mom's cake recipe calls for a white cake mix - baked to package directions except that you replace half of the water with Creme de Menthe liqueur to give the cake a mint flavor and light green color. I did the same with chocolate cake mix and Crème de Cacao – and marbled the mixes to make my cake layers!
When I was decorating I sort of split the cake in two parts – part drip cake, but the rest covered in a piped layer of the mint whipped cream that traditionally covers a Grasshopper cake.
My gosh. You guys. It was SO good!! And for as cool as I think it looks – shockingly easy!
If you've never made a tiered cake before -
If you're not sure about the tiers, don't worry; I'll walk you through it! 😉
This post - How to Make a Tiered Cake - covers the basics!
I also posted a super-fast (1 minute!) overview tutorial on YouTube. It gives you a really good idea of the process.
When I was making my first tiered cakes, ‘How to Make a Tiered Cake’ by Chelsweets was my favorite video tutorial. I do things a little bit differently than she does, but it's a good tutorial if you learn better by watching than by reading.

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)

Don't forget to pin this recipe for later!

Print Recipe

Grasshopper Martini Cake

For my dad's birthday, I made a 'Cocktail Cake' version of his favorite Grasshopper cake. Here's how to make my Grasshopper Martini Cake!

Prep Time45 minutes
Cook Time35 minutes
Decorating time1 hour
Total Time2 hours 20 minutes

Course: Dessert
Cuisine: American
Keyword: Andes Mint Cake, Chocolate Mint Cake, Grasshopper Cake, Grasshopper Martini Cake, Mint Chocolate Cake, Mint Chocolate Grasshopper Cake

Servings: 24 servings

Calories: 757kcal

Equipment
3 8 inch round cake pans
2 6 inch round cake pans
Baker's floured cooking spray (optional, but I prefer this spray to parchment rounds)
1 10 inch cardboard cake circle (8" would work, but moving the cake is easier with a larger circle)
Cake leveler (or a serrated knife and ruler)
large offset spatula (to spread frosting)
cake scraper or pastry cutter (to smooth frosting)
Cake turntable (this will make decorating much faster and easier)
5 5 Cake dowels or large plastic straws (I like bright-colored straws so they're visible when cutting the cake)
Ruler for spacing dowels or straws and centering top tier
large piping bag + star tip (linked is a set that contains both!)
small piping bags + tips (I used a small star tip; linked is a set that contains bags & tips)
Squeeze bottle (or additional piping bag; to add cake drip)
Martini glass

Ingredients
Grasshopper Martini Cake layers
2 boxes white cake mix
1 box chocolate cake mix (or devil’s food cake mix)
3 eggs + 9 egg whites (divided - or use egg whites from a carton to avoid wasting yolks)
1 ½ cups unsalted butter melted (divided)
3 cups milk divided
½ cup Crème de Menthe
¼ cup Crème de Cacao
Grasshopper Martini Frosting
12 ounces cream cheese (one and a half packages, softened)
1 1/2 cups butter (three sticks, softened)
9 cups powdered sugar
1 ½ cup cocoa powder
4-6 Tablespoons Crème de Cacao
Stabilized whipped cream (optional)
2 cups heavy whipping cream
¼ cup powdered sugar
2 packets powdered gelatin
6 Tablespoons water
1 Tablespoons Crème de Menthe
Drip and Decorations
1 jar hot fudge topping (to fill cake)
1 cup White Candy Melts (I used Wilton's Bright White)
2 Tablespoons whipping cream
1-2 small drops teal gel food color
1 small drop green gel food color
additional small piping bag or squeeze bottle (for drip)
15-20 Andes Mints (for decorating)

Instructions
Grasshopper Martini Cake layers
Preheat oven to 350°F. Prepare three 8 inch round pans and two 6-inch pans with baker's floured spray (or grease and line with parchment rounds).
Combine your 2 white cake mixes with 1 cup butter, 2 cups milk, 1 egg + 7 whites (1 cup from a carton), and 1/2 cup creme de menthe.
Combine your chocolate cake mix with 1/2 cup butter, 1 cup milk, and 2 eggs + 2 egg whites (1/4 cup from a carton).
Mix well, scrape down the bowls, and mix for another 30 seconds until well combined.
Divide batter evenly between the prepared cake pans - I find a kitchen scale helpful for this part! I added spoonfuls at a time, using roughly a 2:1 ratio of mint to chocolate per pan. I ended up with about 600g in my large pans and about 400 in my smaller ones. The ratios don't have to be exact, but using the kitchen scale guarantees your layers will bake to be the same height.
Bake for 30-35 minutes, (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to prep your frosting or whipped cream!)
Grasshopper Martini Frosting
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Crème de Cacao until frosting reaches desired consistency. Beat until well combined.
Assembly
Once your cakes are cool, level them (if needed). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your large cake circle (to keep the cake from sliding while you decorate it) and center your large first cake layer in the center of the circle.
Spread the layer with hot fudge filling (don’t heat it up or it’ll be too thin to work with!) Sprinkle the filling with chopped Andes mints and add your next cake layer on top. Repeat the process with your remaining cake layers.
Next, repeat the same process with your smaller cardboard circle and cake layers. Of note – if your circles aren’t pre-center-punched, be sure to grab a skewer or knife and cut your own hole in the exact center of the circle! This will allow you to center the tier on the base tier later on.
Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coats have set (this takes about 5-10 minutes in the fridge), add your final layers of frosting and smooth. I like to use an offset spatula and bench scraper for this part. For my larger tier, I was able to smooth the frosting fairly well free-handed, but I struggled getting the sides smooth on my smaller one. Setting a second small cake circle on top and using it as a guide for smoothing my icing worked much more easily for me!
Place both tiers into the fridge for about 20 minutes to set the frosting and get the cake cold enough to set the drip decoration.
Stacking the tiers!
To place cake dowels (to ensure the top tier doesn't crush the lower one, as well as keep it centered), it helps to have a ruler handy!
Push dowels/straws down into the base tier just over one inch from the cake edge, placing them evenly at quarter intervals around the cake. Place your last, tallest straw or dowel into the exact center of the cake, making sure to keep it straight up as you press down.
Now you’re ready – center the hole in the bottom of your top tier cake circle over the tallest dowel and let the top tier gently down onto the base tier. The dowel will poke into the center of the top tier to hold it in place.
Pat yourself on the back; you did it! I found that my cardboard cake circle showed more than I was happy with, so I piped some frosting onto the base of the top tier with a small star tip to hide it.
Cake drip
Place heavy cream and candy melts in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Add gel food color and stir until smooth (it should be about the color of the center of an Andes mint).
Allow to cool to a moderate temperature - it should still be liquid but feel only slightly warm.
Transfer drip mixture to a piping bag or squeeze bottle. Slowly drizzle ganache around half the edges of both tiers, pausing about every ¾ to 1 inch to let ganache flow down the side of the tiers to create drips. Pour a few tablespoons over the top of the cake and spread gently with an offset spatula, then turn your martini glass over and center it on top of the cake. (If you'd rather not decorate with whipped cream, add drips to the entire cake).
Stabilized Whipped Cream (optional)
Chill mixing bowl & beaters in the freezer before beating. Bloom gelatin in water + Crème de Menthe for 5 minutes. Dissolve gelatin by microwaving for 2-3 minutes (until boiling), stirring after every minute. Remove from microwave and allow to stand for 15 minutes; mixture must be liquid but not warm when added to whipping cream.
Remove bowl and beaters from refrigerator and pour in the whipping cream and sugar. Beat together just until beater marks begin to show as you beat. Add gelatin mix to whipping cream, pouring in a slow steady stream while beating constantly. Beat to stiff peaks. Transfer to a piping bag – I smeared bits of hot fudge topping on the inside of my piping to add chocolate streaks to the whipping cream.
Pipe stabilized whipped cream onto the sides/top of the cake in whatever amount you’d like – the recipe above makes plenty! You could half it if you don’t want to use as much as I did in the photos/video.
Step back and admire your amaaazing cake! Enjoy!

Video

Notes
(Please note nutrition information is an estimate, and may not be exactly accurate. Counts will be lower if not all the frosting is used, or if the whipped cream is omitted.)

Nutrition
Serving: 1slice | Calories: 757kcal | Carbohydrates: 98g | Protein: 8g | Fat: 38g
Did you make this Grasshopper Martini Cake?
Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
You can also add a comment or a recipe rating at the bottom of the page! 🙂
Other recipes you may love…
(Click / tap the photos to be taken to the recipe pages!)
March 13, 2019
Peach Bellini Cake
Can you go wrong with a Peach Bellini?
The Peach Bellini is a delicious and light summer-y cocktail, traditionally consisting of champagne or sparkling wine and peach puree. I have yet to try a champagne that I like, so a Peach sparkling wine and fresh raspberries inspired this cocktail-cake number! It's simple to make and decorate, and captures all the gorgeous flavors of the cocktail.
Since I love peaches…AND sparkling white wines - this cake is still one of my favorites! I added peaches and raspberries to the cake filling, and peach sections and raspberries on the top and sides of the cake to decorate.
Although this cake is inspired by the cocktail flavors, the taste won't be exactly the same as the cocktail. This is just due to the limitations of needing to bake the ingredients into a cake. 😉 But regardless, it's a delicious and creative way to get those cocktail flavors into a dessert! The the cake and frosting will have a light peachy, fruity taste with a white wine overtone.
If Barefoot products are available in your area, I used their Peach white wine spritzer and LOVED the taste it gave the cake and frosting!

What do I need to make a Peach Bellini cake?
First, the classic cake ingredients! Flour, sugar, baking powder, and salt + butter, vanilla, eggs, and buttermilk. Buttermilk is like a cake secret weapon - it's the best way to get rich and moist cake layers!
Next you'll mix in peach white wine or champagne, and a bit of orange + pink food coloring if desired. (We all eat with our eyes first - a peach-colored cake always tastes more peachy, doesn't it?)
For the frosting you'll need cream cheese, butter, powdered sugar, a touch of salt, and more peach white wine!
To decorate you'll need white chocolate, heavy cream, and the same gel colors used for the cake. (This is assuming you decide to add the drip). I added a couple of cocktail glasses - but obviously that's optional. 😉 Lol I'm the only one I know that decorates cakes this way, but I think it's fun. A handful of fresh raspberries and sliced peaches top off the cake!
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)
FAQs -
"Can I leave out the wine?"
The short answer is yes! You'll lose a good bit of that classic Peach Bellini flavor. But it's not a bad idea to leave the alcohol out for any group that might not all be over 21. 😉
Replace the peach white wine in the cake layers with buttermilk, and in the frosting with milk - OR replace the frosting in both with a non-alcoholic alcohol free peach bellini cocktail mix like this one.

Don't forget to pin this recipe for later! 🙂

Print Recipe

Peach Bellini Cake

Can you go wrong with a Peach Bellini? All the gorgeous peach and raspberry flavors are captured inside this Peach Bellini Cake!

Prep Time25 minutes
Cook Time37 minutes
Decorating time40 minutes
Total Time1 hour 42 minutes

Course: Dessert
Cuisine: American
Keyword: Cocktail Cake, Peach and Raspberry Cake, Peach Bellini Cake, Peach Bellini Cocktail Cake

Servings: 16 servings

Calories: 774kcal

Author: Sarah H

Equipment
3 8 inch round cake pans
1 10 inch cardboard cake circle
Cake leveler
Cake turntable
large offset spatula
cake scraper or pastry cutter (for smoothing frosting)
Squeeze bottle (or small piping bag, for adding drip)
small piping bag + star tip (linked is the set I used)
Martini glass (these cake layers bake dense enough to hold a real one, but feel free to use a plastic martini glass if you’d rather)
Small paring knife (to cut peach slices for decorating)
4-5 Small cocktail sticks (optional; for decorating)

Ingredients
Peach Bellini Cake layers
3 ¼ cups all purpose flour
3 cups granulated sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter (or 2 sticks room temperature)
2 teaspoons vanilla extract
5 eggs
¾ cup buttermilk (room temperature)
¾ cup peach white wine or champagne (I used a Barefoot Peach Spritzer)
1 drop Orange gel food coloring (optional)
1 drop soft pink gel food coloring (optional)
Peach Bellini Cream Cheese Frosting
8 ounces cream cheese (one package, softened)
1 cup butter (two sticks, softened)
6 cups powdered sugar
2-3 Tablespoons peach white wine
¼ teaspoon salt
Cake drip & Decorations
1 cup white chocolate chips (for cake drip)
¼ cup heavy whipping cream (for cake drip)
1 small drop each orange & pink gel food color (for cake drip)
15-20 fresh raspberries
2-3 fresh peaches sliced

Instructions
Peach Bellini Cake layers
Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in eggs and mix on low until just incorporated. Mix the wine into the buttermilk and pour the mixture into the dry ingredients in two installments, on a low speed. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
(Optional - divide batter in half and color one half pink and the other orange.)
Transfer batter evenly to prepared cake pans - I often use a kitchen scale for this part. This guarantees your layers will bake to be the same height.
Bake for 34-37 minutes (or until a toothpick comes out clean). Allow to cool for 10-15 minutes before removing from pans. Cool completely before frosting. Place cake layers in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting and drip mixture!)
Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
Peach Bellini Cream Cheese Frosting
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with wine until frosting reaches desired consistency. Add salt and beat until well combined.
Assembly
Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and spread chopped peaches and raspberries over the layer. I piped a rim of frosting around the outer edge to hold everything in, and a bit of frosting between the fruit pieces so that my cake layers would hold together a bit better. Repeat the process with your middle cake layer, and add the last one on top.
Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge - this will help the cake drip set.
Cake drip & Decorations
Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Stir in pink and orange gel food coloring.
Decorating
Allow ganache to cool to a moderate temperature – it should still be fairly liquid but feel only slightly warm. (I recommend a test drip first!)
Press martini (or champagne) glass(es) into the cake, at about a 45 degree angle.
Slowly drizzle ganache into the glass(es) on top of the cake and over the top of the cake to the edge. Allow the drip mixture to fall over the sides, running down the edge to create drips. Return cake to the fridge to set the drips.
(I colored a small bit of remaining frosting a pink-ish orange, and piped it next to some of the larger frosting swirls for more color. I also tried piping a few dots onto the side of the cake thinking it might look cool...no dice. It just looked like my cake had a horrible case of chicken pox. Once I scraped them off with an offset spatula though, I liked the orange smudges they left on the side of the cake. Anyway, another decorating option. But I digress.)
Decorate around the cocktail glass(es) with raspberries on cocktail sticks or toothpicks. Decorate the top edge and base of the cake with small frosting swirls, peach slices, and a few raspberries.
And you're done! Enjoy!

Video

Notes
(Please note nutrition information is an estimate, and may not be exactly accurate.)

Nutrition
Serving: 1slice | Calories: 774kcal | Carbohydrates: 99g | Protein: 9g | Fat: 38g
Did you make this Peach Bellini Cake?
Send me an email and let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
You can also add a comment or a recipe rating at the bottom of the page! 🙂
Other recipes you may love…
(Click / tap the photos to be taken to the recipe pages!)
September 23, 2018
Grasshopper Ombré Cake
"If it's worth doing....then it's worth doing poorly. Until you can do it well."
- My dad
Years ago - when I was first dabbling in recipe-testing, taking photos, and posting recipes - I made a layered Grasshopper cake.
If that sounds gross - no, no bugs involved! The grasshopper referenced in the recipe is actually a cocktail. The Grasshopper is is typically made with Creme de Menthe, Creme de Cacao, and heavy cream. And it's every bit as delicious as it sounds!
The ‘Grasshopper cake’ my sisters and I grew up with is a mint green sheet cake covered with chocolate fudge and mint whipped cream. Also as delicious as it sounds!
Since my first attempt taking photos and video of this cake...well, let's just say some practice has made some difference. I've done a LOT more baking and learned a few lessons along the way. (Ask me about the caramel cake I tried once that fell apart on me). After a lot more photo-taking and video-editing practice - I knew these photos and pictures needed a do-over!
I grew up with my dad's favorite 'Grasshopper Cake' every year, and this is layered version with identical flavors and a bit more excitement to the decorations! Got GREAT reviews and the recipe's below!
Why make a Grasshopper Ombre cake?
Rich and lightly minty Creme Menthe flavored cake layers (made with a simple recipe that comes together in just one bowl)
Wrapped in mint cream cheese frosting that smooths beautifully, and filled with semisweet chocolate ganache and chopped chocolate
Topped with piles of chocolate - room for piping if desired - and a chocolate ganache drip!

Try out this Grasshopper Ombre cake; let me know how it goes! Happy baking!
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)

Print Recipe

Grasshopper Ombré Cake

Based on the chocolate mint cocktail, this Grasshopper Ombré Cake features mint layers and is covered in mint frosting and chocolate ganache!

Prep Time30 minutes
Cook Time35 minutes
Decorating time45 minutes
Total Time1 hour 50 minutes

Course: Dessert
Cuisine: American
Keyword: Grasshopper Cake, Grasshopper Ombre Cake, Mint Chocolate Cake, Mint Chocolate Grasshopper Cake

Servings: 16 servings

Calories: 770kcal

Equipment
3 8 inch round cake pans
1 10 inch cardboard cake circle
Baker's floured cooking spray
Cake leveler
Cake turntable
large offset spatula
cake scraper or pastry cutter
Squeeze bottle (or small piping bag or spoon; to add ganache drip)
small piping bag + star tip (optional; for decorating)

Ingredients
Grasshopper Ombre Cake layers
3 ¼ cup all-purpose flour
3 cup granulated sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter (or 2 sticks, room temperature)
1 cup egg whites (about 7 eggs; you can use egg whites from a carton to avoid wasting the yolks)
1 cup buttermilk (room temperature)
2 teaspoons clear vanilla extract
½ cup Crème de Menthe liqueur
2 Tablespoons vegetable oil
4-6 drops green gel food color (Save & add later; I used Americolor Leaf Green)
Mint Cream Cheese frosting
8 ounces cream cheese (one package; softened)
1 cup butter (two sticks, softened)
6 cups powdered sugar
2-4 Tablespoons Creme de Menthe liqueur
1/4 teaspoon salt (if using unsalted butter)
4-6 drops green gel food color (Save and add later to color frosting for decorating)
Ganache drip & decorations
2 cups semisweet chocolate chips (12 ounces)
1 1/2 cups heavy whipping cream (12 ounces)
2 mint dark chocolate bars
10-12 Andes Mints (or a few more if you tend to eat them as you're baking like I sometimes do... ; ) )

Instructions
Grasshopper Ombre Cake layers
Preheat oven to 350°F. Prepare three 8-inch round pans with baker's floured spray (or grease and line with parchment rounds).
Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle (or mixing bowl with a hand mixer or whisk) until fully combined.
Mix bits of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
Pour in egg whites, and mix on low until just incorporated. Combine the Crème de Menthe, buttermilk, and vanilla, and mix in on a low speed. Add in oil, and beat at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide batter evenly between three bowls (I find a kitchen scale helpful for this part). Color each bowl a progressively darker shade of green. I used about 1 small drop of gel color for the top layer, 2 for the second layer, and 3-4 for the base layer. Pour into the prepared cake pans.
Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting and ganache!)
Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming - otherwise they may crumble or break.
Mint Cream Cheese frosting
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Creme de Menthe until frosting reaches desired consistency. Add salt if needed and beat until well combined.
Ganache (for filling and drip)
Place chocolate chips in a heat-proof bowl. Add whipping cream and microwave on half power for 30-second intervals, stirring in between until completely melted and smooth. Reserve about 1 cup for cake drip; place the rest into the fridge until it's semi-solid (so it can be used to fill the cake!)
Assembly
Place the darkest green cake layer on your cake circle (I like to anchor my base layer with a smear of frosting so it doesn’t slide while I’m decorating). Pipe a ring of frosting around the outside of the cake layer (to keep the ganache from showing on the outside of the cake) and spread chocolate ganache over the layer. Repeat the process with your second cake layer, and place the final layer on top. Note – make sure you reserve at least 1/3-1/2 c of ganache to use for the drip!
Use frosting to crumb-coat your cake (if you're unfamiliar with crumb-coating, it's just what it sounds like - spread a thin layer of frosting to keep cake crumbs out of your outermost frosting layer). Chill cake in the refrigerator for about 20 minutes (or 10 in the freezer) to set the crumb coat.
While your cake is chilling, divide your remaining frosting into thirds and color the same way you did your cake layers - progressively darker shades of green. (I made my largest third the darkest green so I'd have some leftover to use for decorating.) Once the crumb coat is set, you're ready to frost your cake - I found it easiest to pipe on the colored frosting layers and smooth with a bench scraper. Set your cake in the fridge to prep the cake for the ganache drip - I've found drips to set the best on a chilled cake.
Cake drip
Okay – ganache drip time! Allow ganache to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer to a squeeze bottle or piping bag. (A spoon will work; I've just found spoons to be a little bit more difficult to work with.)
Slowly drizzle ganache around the upper edge of your cake, pausing every inch or so to let more ganache fall in a drip down the side of the cake. Return cake to the fridge or freezer to set the drips.
Decorating
Break chocolate bars into triangular pieces and arrange on the top of the cake - I used small swirls of green frosting to anchor them in place. Place the largest pieces at the back and work your way forward, adding chocolate pieces and Andes mints. (I covered about half of the cake, leaving an open space to pipe some lettering and wish the cake recipient a happy birthday!)
Add the smallest broken chocolate pieces around the rim of the cake, covering the rim of the cake top.
And you're done! Step back and admire your cake - and enjoy!

Video

Notes
(Please note nutrition information is an estimate and may not be exactly accurate.)

Nutrition
Serving: 1serving | Calories: 770kcal | Carbohydrates: 99g | Protein: 8g | Fat: 39g

Did you make this Grasshopper Ombre Cake?
Please let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
You can also add a comment or a recipe rating at the bottom of the page! 🙂
Other recipes you may love…
(Click / tap the photos to be taken to the recipe pages!)
September 12, 2018