Ready to Bake Batter

Irish Whiskey Shooters

Makes 1 half sheet cake (or make along side Irish Whiskey Cake using cut cake tops)


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter #732-0625
  • 2 Tbsp Irish whiskey
  • 12 ounces Italian mascarpone cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups sifted confectioners sugar
  • 2 tablespoons heavy cream
  • 1 Tbsp Irish whisky
  • ½ tsp pure vanilla extract
  • ¼ tsp kosher salt
Whiskey Glaze:
  • ¼ stick (28 g) butter
  • ½ cup (113 g) heavy whipping cream
  • ¼ cup (56 g) sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp Irish whiskey


  1. Remove 1 pouch Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 16x12x1-inch half-sheet pan by lightly greasing. If using a pan extender (recommended), lightly grease the sides of the pan extender.
  3. Cut open one end of the pouch and squeeze all of batter into a bowl. Add 2 Tbsp. whiskey.
  4. Pour batter into prepared pan and spread batter evenly.
  5. For convection oven, bake at 300°F at low fan speed for 25-30 minutes. Allow cake to cool completely before removing from pan.
  6. Cut cake into 1-inch cubes and set aside. To prepare the frosting: In a bowl beat the mascarpone, cream cheese, confectioners sugar, heavy cream, vanilla, whiskey and salt together for about 1 minute, until fluffy.
  7. For the glaze: Place butter, heavy whipping cream, sugar and brown sugar into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
  8. Remove from heat and allow to cool slightly, then add whiskey. Stir until the consistency is slightly thick, but also pourable.
  9. To assemble: drizzle glaze inside a whiskey glass covering the bottom and working your way up the sides of the glass. Then stack 5-6 cake cubes, pipe frosting and drizzle more glaze. Decorate with a sprig of mint or shamrock if you’re lucky enough to find it!
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