White Godiva Martini Cake Recipes

ICING ON THE CAKE MARTINI

Steps:

• Candy confetti, for garnish
• Add all ingredients, except candy confetti, to cocktail shaker filled with ice. Shake well and strain into a martini glass. Garnish with a sprinkle of candy confetti.

GODIVA CHOCOLATE MARTINI

Steps:

• Mix all ingredients in a cocktail shaker filled with ice and shake.
• Pour into a chilled cocktail glass that is rimmed with chocolate syrup.

ITALIAN WEDDING CAKE MARTINI

Steps:

• Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

WHITE GODIVA MARTINI CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cream sugar and butter, beat until light and fluffy
• Add eggs one at a time and mix well after each addition.
• Add food coloring, sour cream, buttermilk and vanilla and mix well.
• Sift together flour, salt, baking soda, baking powder and cocoa. Add flour mixture alittle at a time. DO NOT over mix, it will ruin the texture of the cake.
• Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 - 30 minutes or until toothpick comes out alittle crumbly. Remove from heat and cool completely before frosting. NOTE: All ovens are different these time is approximate. Always a good idea to calibrate your ovens to make sure it is truly the temperature you want it to be.
• For Filling:
• Cream together the cream cheese and butter.
• Add the confectioners sugar and vanilla extract until full incorporated.
• Add White Godiva Liquer and heavy cream to the cream cheese mixture and whip until fluffy
• For Frosting:
• Cream butter (yes 4 sticks of butter) and vanilla together. Add the confectioners sugar until fully incorporated. Note: Buttercream is 2 sticks of butter to 3 cups of confectioners sugar. This is a double batch so that you are able to decorate your cake when you are done icing it.
• Alternate adding White Godiva Liquer and heavy cream until desired icing consistency.