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Step 2: Vanilla Ice Cream Filling
1. Pour ice cream into a microwave-safe measuring cup until melted
2. Remove 1/3 cup and then pour white candy melts
3. Place bowl back in microwave, then heat in full blast for 20 seconds max and let bowl sit in microwave for about 2 minutes
4. Remove and stir contents
5. Allow vanilla ice cream mix at room temperature
Step 3: Filling root beer mugs
1. Before you start filling the root beer mugs, you want them to be the same size, so cut them to be approximately 3 inches tall
2. Using a cupcake plunger (or anything to create a small hole), remove the center of each cupcake
3. Use knife to carve out pieces from each cake
4. Carefully pour the vanilla filling into each cake and make sure the holes are filled
Step 4: Root beer modeling chocolate
1. Melt 24 ounces of white candy melts in microwave for 25 seconds and stir when finished. Follow with an interval of 20 seconds then stir, and another 15 seconds, then stir until fully melted
2. Let chocolate cool for 91°F and continue stirring
3. Make sure mixture is cold before adding root beer float syrup (if you add it while it’s hot, the oil will rise to surface)
4. Pour A&W Root Beer float dessert topper and stir well until thick
5. Scrape bottom of bowl to incorporate melted chocolate
6. Pour modeling chocolate onto container and knead until it’s all combined. In case mixture comes out too dry, add a little root beer dessert topper until you get the desired consistency
7. Wrap in plastic wrap and leave it under room temperature for 30 minutes
8. Once ready, knead until appearance becomes smooth and glossy (you can use a plastic bench scraper to make it easier to do so)
9. Roll out on a non-stick baking mat or a cutting board being dusted with cornstarch to 3/8 inch thickness and cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
10. Using a straw, press indentations that have a distance of 3/4 inch apart and leave a 1/2 inch border along one edge for the bottom of your root beer mug
11. Turn over the rectangular modeling chocolates and spread a thin layer of that vanilla filling prepared while leaving a 1/2 inch border around
12. Wrap the side of the cake with vanilla filling and around it as well. Make sure to cut off excess modeling chocolate to create a polished look
13. Rub water or melted white chocolate along both ends and press the two seams together
14. Let the finished product sit for 30 minutes and spoon the vanilla filling mix over the cakes
15. Pinch off pieces of the white modeling chocolate, then roll into sticks thick enough to form the mug handles
16. Bend and attach to mugs with water
17. Before serving, place some whipped topping to create a frosty look. Enjoy!
Should you decide to store this, you can place it in a cardboard cake box for up to two days. Refrain from using airtight containers or placing it in the fridge as the modeling chocolate may become sticky.