i need a recipe for a black licorice flavored cake?

Answer 1

4 [3-ounce / 85-g each] packs fruit-flavored gelatine, to taste
4 cups [1 L] boiling water
2 cups [500 mL] cold water
Decorations:
Thawed whipped topping
Gumdrops, black shoestring licorice and miniature colorful candies
Completely dissolve fruit-flavored gelatine into boiling water, stirring for approximately 2 minutes.
Stir in cold water.
Pour into 2 [8-inch / 20-cm] round cake pans.
Refrigerate until firm, 4 hours or overnight.
To Assemble
Fill a sink with approximately 4 inches [10 cm] lukewarm, not hot, water.
Dip pans into water up to the rims, for 5 seconds.
Unmold onto a large cutting board.
Cut one circle, keeping the other one intact [head], into 3 parts: two equal curved thirds on each side [ears], leaving the center into a bow-tie shape.
Arrange bunny's head, ears and bow-tie onto a serving plate.
Decorate head with candies [eyebrows - black shoestring licorice, eyes - gumdrops, nose - gumdrop, whiskers and mouth - black shoestring licorice].
Decorate center of ears and bow-tie top and sides with whipped topping; decorate whipped topping, on ears and bow-tie top only, with miniature colorful candies.

Answer 2

This is the only recipe I could see that included Black Licorice (They also have an Army Hat cake with Black Licorice though)

http://www.birthdayexpress.com/bexpress/planning/butterflycake.asp

Answer 3

I'm not sure about a black licorice flvored cake. I could only find using it for decorations.
Have your thought about using anise flavoring? Tastes a lot like black licorice.
Here's the link to a Chombolini recipe. It's an Italian anise cake that is quite tasty.

Answer 4

I have crawled the web for a recipe, just not there unless you get a typical cake box and add the licorice flavoring. however there are many many recipes that you may add the licorice candy to to dress them up and become works of art... both are pretty interesting idea.. hope it helps.

Answer 5

As I absolutely adore anything with black licorice, I am interested in this one.
But as an Italian, I am afraid I have never heard of it as a cake ingredient. Aniseed, on the other hand, is frequently used in cookies and cakes (as well as in fish and cauliflower dishes).
One of my all time favourites is black licorice semifreddo, paired with mint semifreddo - to die for!

Answer 6

Honestly, the quickest and simplest way to do is by making a standard yellow cake and adding anise to the batter before baking. Anise is a spice that replicates black licorice.

Answer 7

sorry but that sounds awful.

Maybe a cake flavored with Anise? It has a bit of licorice flavor.

Answer 8

I found these, these are good for theme spiders or halloween parties.

Spider Cakes

100g / 4 oz milk chocolate
Liquorice laces
12 chocolate marshmallow teacakes
Liquorice Allsorts
Mini M&M's or mini coloured candy cake decorations
Coloured writing icing tubes (available in supermarkets)

To make the spider cakes
Melt the chocolate in a heatproof bowl over a pan of simmering water.

Using a palette knife, cover each cake with some of the melted chocolate. Arrange eight liquorice strips for the spider's legs and stick a teacake in the centre.

Finish with sliced Liquorice Allsorts and mini-coloured candy as eyes. You can stick the candy on to the Liquorice Allsorts using a small blob of writing icing.

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Bat Cakes

100g (4 oz) softened butter
175g (6 oz) icing sugar
2 tbsp cocoa powder
1 tbsp milk
1 tube black writing icing
Black Liquorice Allsorts
Edible silver balls
To make the bat cakes
To make the chocolate frosting, beat the butter until creamy. Sieve together the icing sugar and cocoa and gradually beat into the butter, together with the milk, using a wooden spoon.

When the cakes have cooled, cut off the tops of the cakes and cut into three sections. Use the two curved ends to make the wings (reserve the middle section). Draw a V with black writing icing on the wings.

Spread a thick layer of chocolate frosting over the surface of the cake, position the wings so that they stand up: you will need to cut small squares of cake from the middle section to position under the wings to prop them up.

Stick edible silver balls on top of black liquorice sweets for the bat's eyes.

Note: You could make six of each cake by simply substituting 1 tbsp cocoa powder for 1 tbsp flour for half of the mixture.

Answer 9

just get a white cake mix and add anise extract...

Answer 10

although it doesnt sound good but still i am giving you th recipe for this cake.It si called chocolate ciao.i dont think, cakes have the falvor of licorice, but this recipe is close to that..i have recipes for licorice candies, lollipops etc; but cakes!!.:

Chocolate Ciao:
Chocolate Ciao Cake:
7 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
3 sticks unsalted butter, cut into tablespoons
3/4 cup firmly packed dark brown sugar
1/3 cup brewed espresso or strong coffee
1/3 cup coffee-flavored liqueur
6 eggs, at room temperature

Bittersweet Glaze:
3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1 1/2 teaspoons granulated sugar

Sambuca Crème Anglaise:
1/2 cup milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 vanilla bean
4 egg yolks, at room temperature
2 tablespoons licorice-flavored liqueur

Garnish
Fresh raspberries
Fresh mint

Make Cake:
Position rack in center of oven and preheat to 350ºF. Lightly butter bottom and sides of a 9 1/2-inch springform pan. Line bottom of pan with a round of parchment paper, cut to fit. Place pan in a large roasting pan and set aside.Place chopped chocolate in medium bowl and set aside.In medium saucepan, place butter, brown sugar, espresso and liqueur. Cook over medium-high heat and heat to a boil, stirring often. Pour hot sugar mixture over chocolate and let stand 1 minute. Whisk until chocolate is completely melted and smooth.Place eggs in medium bowl and whisk until well blended. Add eggs all at once to chocolate mixture and whisk until thoroughly combined. Pour batter into prepared pan. Add hot water to roasting pan so that it comes halfway up sides of cake pan. Bake cake in water bath for 30 minutes or until center is shiny, but set. Remove cake pan from water bath. Cool completely in pan on wire rack.Refrigerate cake in pan for at least 4 hours before unmolding. To unmold, run a thin-bladed knife carefully around side of pan to loosen cake. Remove side of pan and carefully invert cake onto cardboard cake round or plate and peel off parchment paper. Place cake on wire rack, positioned over a baking sheet.

Make Glaze:
Place the chocolate in a medium bowl and set aside.Place cream, butter and sugar in medium saucepan. Cook over medium-high heat until mixture boils, stirring constantly. Pour hot mixture over chocolate and let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Cool for 10 minutes. Pour warm glaze over cake, use a small spatula to smooth over uncovered areas. Refrigerate cake until glaze is set.

Make Sauce:
Place milk, cream and about half of the sugar in a small saucepan. Split the vanilla bean lengthwise and scrape out seeds, adding them to saucepan along with the pod. Heat over medium-high heat until milk begins to scald. Remove from heat. Whisk together eggs and remaining sugar in medium bowl. Slowly whisk hot milk into yolk mixture. Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens and a path remains in custard (temperature should be 175°F. - 180°F.). Pass sauce through a fine mesh sieve into glass bowl. Stir in liqueur. Cool slightly. Cover and refrigerate several hours or until chilled. Serve cake with Sambuca crème anglaise and fresh raspberries.