I adore this recipe as it makes the whole house smell of Baileys 🙄. The cake itself isn’t too rich and sweet, with the subtle coffee aroma puntuating the smooth irish creme liqueur. The swiss meringue has a buttery, full bodied sweetness which goes very well with the cake.
In making a tall three-tiered cake, I opted to make 6″ sized layers (my prefered size for non-wedding cakes). I transported it on an 8″ cake disc placed in two cake boxes – upturning one of them as the lid of the other. (Miss 9’s casual comment as the solution to my problem!)
Please do serve them in smaller portions – you can always go back for seconds. Cut rectangular 1.5cm thick slices and drop it onto a cutting board. Further cut into fingers of 1.5cm width. Baileys cake with a hint of coffee, tastes exceptional with tea.
Ingredients for 3 x 6″ layers, for a three-tiered Cake:
- 2 cups plain flour
- 1/4 cup unsweetened cocoa powder (Equagold)
- 1 1/2 cup caster sugar
- 3 Tbsp instant coffee granules (Moccona)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup oil (rice bran)
- 1 cup Baileys Coffee Irish Cream liqueur
- 1/2 cup Baileys, extra for imbibing
- 3 large eggs
- 1 tsp vanilla paste (Equagold)
Ingredients for the ganache filling:
- 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
- 150ml cream
- 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used Solomon’s gold Smooth Dark kibble)
- Preheat the oven to 160 degrees C. Prepare three 6″ cake pans by oiling and lining with baking paper.
- In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
- Pour the batter into the prepared pan and bake for 25 minutes, until a toothpick inserted into the center comes out clean.
- Prepare the Dark Chocolate Swiss Meringue Buttercream Icing while the cake is cooking.
- Allow the cake to rest and cool for at least 10 minutes before flipping onto a wire cooling rack and cool to room temperature.
- While the cake is cooling, warm the cream till it barely comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling.
- Place the bottom layer of cake on a cake decorating turntable.
- Imbibe the top of the bottom cake layer with Baileys and then spread on ganache icing.
- Layer on the second cake and repeat with Baileys and ganache.
- Place the top layer on and ice the cake with swiss meringue buttercream. You can achieve the ‘naked cake effect’ by putting just enough icing to cover, without covering every little bit of cake.
- Holding a metal ruler or rectangular scraper at 45 degrees to the cake, turn the turntable so that your icing spreads cleanly around the cake.
- Pipe blobs of icing using a large round (wilton 1M) or jagged tip on top.
- Decorate with freeze dried berries, chocolate pieces etc.
- Refrigerate so that the icing hardens – the cake tastes absolutely better the next day.
It’s been a while since I made icing for cakes. I didn’t like my old buttercream recipe as it was fiddly and a bit too buttery for my taste. I haven’t tried swiss meringue buttercream and thought it would be interesting to see how it turns out.
Three words: WOW. WOW. WOW. Pillowy, soft and cloud-like. Amazing. Thanks to bloggers like @stylesweetca and @toplessbaker my cake deco game is back on! 🍰🍫 The buttercream was a joy to make and pipes so well. So smooth and tastes light. It also sets a bit when cooled in the fridge which is great if you have to transport it. This will be my go-to recipe for icing!
I added Fresh As freeze dried raspberries inside each of the layers, raspbery chocolate paste from Sabato, Miann gold dusted almond and coffee Valrhona dark chocolate, Solomon’s Gold new chocolate kibble (as deco pieces and also melted and added into the chocolate icing), Valrhona cocoa powder. What a cutie!
Dark Chocolate Swiss Meringue Frosting
(Adapted from Style Sweet Ca)
- 3 large egg whites (120ml)
- 1 cup caster sugar
- 1 1/2 cups (340g) unsalted butter, softened
- 4 tablespoons mascarpone, softened
- 1 teaspoon vanilla paste
- 60g dark chocolate, melted (best you can afford)
- 4 teaspoons of your best baking cocoa powder
- Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
- Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl). Whisking intermittently, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
- Once hot, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes).
- Turn the mixer speed down to low and add in the softened butter and mascarpone, two tablespoons at a time. Stop the mixer and change the whisk to the paddle attachment.
- Add in the vanilla, melted chocolate, and cocoa. Mix on medium-high until the buttercream is smooth, fluffy, and cloud-like (about 3 minutes).
Just for fun I switched the tip and pipped some ruffle stars as well!
* Make sure your butter is at room temperature when you add it to the meringue. Keep mixing if it looks like it has curdled.
* Make sure your meringue has returned to room temperature before adding the butter or your bowl of cloud will become bowl of soup! Cool the whole bowl and mixture for 20 minutes before whipping again.
I used to make Oreo macarons with crushed Oreos in the Mac shells. The process is a bit tedious and result not as consistent. Here is a simplier version, by making a simple spleckled shell with an oreo chocolate ganache filling. Still very yum!
Macarons shell ingredients (makes about 40 macarons)
- 150g icing sugar
- 150g almond meal
- 110g egg whites, split into 2 bowls of 55g each
- 150g caster sugar
- 38ml water
- 1g meringue powder
- 2 drops of gel colouring, I used black
- 120g 28% cocoa White chocolate
- 60ml cream
- 4 oreo cookies, blitzed into crumbs
- Follow my basic recipe to make the shells.
- Heat cream and pour over white chocolate that has been broken up into small pieces in a bowl.
- Wait for a minute before stiring the chocolate ganache. Leave in the fridge for 10 minutes for it to set.
- Mix in Oreo cookie crumbs (about 4 cookies, blitzed into crumbs beforehand).
- Spread or pipe a teaspoon of your chocolate ganache on half of your shells and top them with the remaining half of your shells.
- The filled macarons need to be kept in the fridge for 24 hours for the filling to soften the shells and also for the flavour to fully develop.
Home made marshmallows are fun bites to have at any party and as gifts. These squishy bites are cloud-like and melts in your mouth! Perfect for cake decorating or donut-adorning. By adding the fruit powder you prefer, a multitude of flavours can easily be made.
I used Fresh As’s blackcurrant powder here, to give the beautiful purple hues. Check out their range: strawberry, blackberry, raspberry, blueberry, mandarin, mango, passionfruit, lime…even kaffir lime! Try variations with cocoa powder and freeze dried instant coffee powder too.
- 10g gold strength gelatine leaves (about 5 sheets)
- 200g caster sugar
- 60g water
- 70g egg whites (about 2 size 7 eggs)
- 10g caster sugar
- 15g Fresh As Blackcurrant powder
Mallowpowder for dusting:
- 50g icing sugar
- 50g corn flour
- Mix the ingredients for mallowpowder.
- Line a small tray (15cm x 10cm) with baking paper. Dust a thin layer of mallowpowder on the paper with a fine sieve. Reserve the rest for dusting later.
- Soak gelatine sheets in a container with cold water.
- In a small pot, combine 200g sugar and water. Place a candy thermometer in, making sure it touches the sugar. Bring to a boil, till it reaches 130C.
- In a stand mixer, whisk the egg whites and 10g sugar together until soft peaks.
- Once the sugar water reaches temperature, pour it into the egg whites in a thin stream, all the while whisking. Keep whisking for 3 minutes.
- Squeeze excess water out of the soaked gelatine sheets and add to the marshmallow. Whisk till it is combined.
- Add fruit powder and whisk for a further 5 minutes to cool the mixture down.
- Spread onto prepared tray and use a pallet knife to smooth the top. Leave to set for 4 hours or more.
- Dust mallowpowder on your knife before cutting, and cut in downward motion for clean cut sides. Dust cubes of 3cm x 3cm with more mallowpowder.
- Store in a tight lidded box.
Sugar is ‘water loving’ so it might get sticky if you leave it at room temperature for too long. Try freezing the marshmallow cubes to add to hot chocolates and coffees later on.
What kind of chocolate chip cookie do you dream about when a craving surfaces? Mine’s soft and chewy, buttery and chocolatey all in the same bite. Warm out of the oven, I can never resist sneaking one before it has cooled down. I especially love having multiple kinds and sizes of chocolate bits in it with it all melting differently, resulting in gooey chocolate yumminess.
How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder and perkier the cookies will be. Better even, leave the dough in the fridge for 48 hours before baking and they will be perfect. You can add any nuts, chocolate or goodies you like to this recipe – just be creative!
- 250g butter, unsalted (room temperature)
- 1½ cup brown sugar (firmly packed)
- 1 teaspoon vanilla paste
- 2 eggs, size 8
- 2½ cups plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped up good quality chocolate (into a variety of sizes)
- Preheat oven to 200c fan bake.
- With a stand mixer, beat together butter, brown sugar and vanilla until well combined.
- Add the eggs and beat until the mixture is well combined.
- Sift flour, baking soda and salt together in a separate bowl and stir with a whisk to combine.
- Add flour mixture to the stand mixer and mix well.
- Stir in the chocolate bits.
- Using a small ice cream scoop, portion and place cookie dough about 5cm apart on a baking tray lined with baking paper.
- Place dough in the fridge for a minimum of 30 mins and up to 48 hours to firm up. (You can even freeze them!)
- Bake in the oven for about 8-10 minutes. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
- Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!
They are good as ice cream sandwich cookies too!