Root Beer Float Cake

Today I made Root Beer Float Cake. Here is the recipe.

This recipe is a slight variation from this one.

Cake:
2 c. self-rising flour (I used 2 cups flour, 2 1/2 tsp. baking powder, and 1/2 tsp salt)
2 c. sugar
1 tsp. baking soda
2 sticks unsalted butter, melted (Butter can be warm, but not hot, when incorporated into mix.) (margarine)
2 large eggs
1 c. reduced root beer (One 12-oz. can of root beer reduced to 8 oz. when heated in a pan on the stove.)
1/2 c. buttermilk (milk and lemon juice)
1 tsp. McCormick root beer concentrate

Glaze:
1 c. sweetened condensed milk
1 1/2 Tbsp. McCormick root beer concentrate

Topping:
1 c. heavy cream
1/2 c. confectioners' sugar (powdered sugar)
1 packet (about 2 1/2 teaspoons) unflavored powdered gelatin, such as Knox brand
1 c. reduced root beer (One 12-oz. can of root beer reduced to 8 oz. when heated in a pan on the stove.)

Here are pictures.

The Beginning


The Dry


The Wet


Done Baking


The Glaze


Glazed


Done


The only difficulty with this cake was the reduced root beer and the topping. It took me several tries with my mom's help to make the topping. The reduced root beer was tedious. Everyone liked the cake. If I had to do something differently, it would be to use pre-made topping and reduced root beer.