Looking for something just a little different for that bachelor party you’re hosting? I found this incredibly easy recipe in an old Wilton’s magazine that is perfect. Originally, it was a birthday sandwich cake, but with the ‘beer’ candles, it just screams ‘bachelor party!’ This hearty “cake” will be a hit with the groom and all your fellow groomsmen.
Ingredients
1 loaf (1 lb.) frozen whole wheat bread dough, thawed
1/4 lb. each thinly sliced roast beef, turkey and ham
1/4 lb. each thinly sliced provolone, Swiss and cheddar cheese
1 jar (6oz.) roasted red peppers, drained
1/2 c. radish (or other) sprouts
4 - 5 large leaves of leaf lettuce
Butter, softened
Horseradish to taste
Mayonnaise
Honey mustard
3 packages (8 oz. each) cream cheese, softened
Stuffed green olives
Black olives (optional)
Wilton Beer Can Candles
Directions
Spray 8″ round (3″ deep) cake pan with non-stick spray. Form dough into 8 inch loaf; press into pan. Cover and let rise 1 - 1 1/2 hours or until doubled in bulk. Bake at 350 degrees for 20 - 25 minutes or until bread sounds hollow when tapped. Cool 5 minutes; remove from pan. Cool thoroughly. Cut horizontally into 4 equal slices. To assemble ‘cake’: Line same pan with plastic wrap, letting enough wrap hang over sides to wrap bread. Spread bottom slice of bread with butter and horseradish; top with roast beef, provolone cheese and roasted red peppers. Spread second slice of bread with butter and horseradish and place it butter/horseradish-side down, over roast beef layer. Spread top of this second bread slice with mayonnaise; top with turkey, Swiss cheese and sprouts. Spread third slice of bread with mayonnaise and place, mayonnaise-side down, over turkey layer. Spread top of this third bread slice with honey mustard; top with lettuce, ham and cheddar cheese. Spread cut side of loaf top (fourth slice) with honey mustard and place, mustard-side down, over ham layer. Place assembled “cake” in plastic wrap-lined pan and bring wrap up around “cake” to cover. Refrigerate 3 - 4 hours or overnight. (To make “cake” more compact and easier to ice, during refrigeration place a large pan over top of the 8-inch pan and weigh it down with heavy objects such as cans of food.) To ice “cake”, beat cream cheese with electric mixer until light and fluffy. Remove “cake” from pan and place on serving board. Spread top and sides of cake with cream cheese. Garnish with alternating green and black olives, or if you feel really creative, you can pipe a shell border along the bottom edge using a decorator’s bag and shell tip. Top with Beer Can Candles.
Serves 6 - 8.
Courtesy of Wilton Magazine 1995
www.wilton.com
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