Showing posts with label buttercream icing. Show all posts
Showing posts with label buttercream icing. Show all posts

Thursday, March 14, 2013

How to make a Baileys Irish Cream and Coffee Poke Cake for St. Patrick’s Day by Cleo Coyle



Baileys Irish Cream and coffee are a natural together. Who wouldn't enjoy a wee spot of Irish whiskey in their coffee, blended with real Irish cream from real Irish cows? With St. Patrick’s Day coming up this weekend, it’s no wonder I’m featuring both flavors (coffee and Irish cream) in a delicious cake recipe. My only regret is that it’s not green! 


Yes, I’m one of those classy people who enjoy making green food for St. Patrick’s Day. (If you'd like my recipe for Shamrock Green Pistachio Muffins (with ricotta)- click here for the recipe and/or you can also watch my little video from a recent St. Patrick's Day parade here in New York City).

Unfortunately, my original plans for today’s recipe (a green avocado cake) went south (literally!), which is why I’d like to give a shout-out of thanks to Lucy Burdette (aka Roberta Isleib) for stepping in on my regular post day Tuesday, thus giving me a chance to recover. Thanks again, Lucy! 

Behold: My avocado cupcake fail.
I’ll write more about my altercation with an avocado cake in a future post. Let’s just say it not only fell flat but baked up weirdly doughy. My second attempt at avocado cupcakes didn't fare much better (again, weirdly flat and doughy). So I abandoned "baking with avocado" idea (for now, anyway) in favor of a much better one! I hope you enjoy it!

~ Cleo

FYI - Last night on facebook, some readers asked about
the cup in my teaser photo. I call it my "Downton Abbey" cup.
It's not an antique. It's (happily) affordable bone china made by
The Johnson Brothers (click here for more info).



Some Fun Facts About Irish Cream

* Irish cream is made with Irish whiskey and real dairy cream. Baileys uses cream from a dairy in County Cavan.

* Irish Creams have an alcohol content between 17% and 20% by volume (Baileys is 17%)

* There are no preservatives in Baileys yet the cream doesn’t spoil because the alcohol content is enough to preserve it. Baileys has a shelf life of 30 months, and the manufacturer guarantees its taste for two years from the day it was made.

* Baileys is available in several flavors, including hazelnut (the newest), chocolate mint, crème caramel, and (of course) coffee!



Cleo Coyle's
Baileys Irish Cream
and Coffee Poke Cake


Cleo Coyle, addicted to coffee
and green food (especially
on March 17), is author of
The Coffeehouse Mysteries.
If you enjoy the flavors of Irish Cream and coffee, then I think you'll find this cake absolutely delicious. It's an impressive cake to serve, and my readers might be curious to know that I'm planning to include a version of this recipe in my upcoming Coffeehouse Mystery Billionaire Blend, in which my amateur sleuth, coffeehouse manager Clare Cosi, is not only tasked with preventing the bump-off of a billionaire, she's also hired to create the rarest and most expensive coffee blend on the planet. 

My challenge is a little different from Clare's (other than co-writing her tale with my partner in crime writing, my husband). I have to think about what cake one might eat with such a heady blend. Honestly, this one comes close...



To download a copy of this recipe in a PDF document that you can print, save, or share, click here.




Ingredients 

For the easy sheet cake

1 package white cake mix (with or without pudding in the mix)  

4 tablespoons (½ stick) butter (softened) 
½ cup vegetable or canola oil 
1 package vanilla instant pudding 
½ cup Baileys Irish Cream 
¾ cups milk (whole or skim) 
4 egg whites 
1-1/2 teaspoons pure vanilla extract 

Step 1 - Make the Cake: Preheat oven to 350 degrees F. Do not follow cake mix box directions. Using an electric mixer cream the 4 tablespoons of softened butter into the package of white cake mix. Stop the mixer. Add the ½ cup of oil and continue creaming. Now add the rest of the ingredients (instant pudding, Baileys Irish Cream, milk, egg whites, and vanilla). Beat this mixture for at least 90 seconds, scraping down the bowl to create a smooth batter. Pour into a well-buttered and floured 13 x 9-inch pan. Batter will be thick. Use a spatula or back of a spoon to even out the batter and level off the top. Bake in a well-preheated oven for 25 to 30 minutes. Cake is done when a toothpick inserted into the center comes out free of wet batter and the top springs back after a light touch. Remove from oven and allow to cool to room temperature (about 20 minutes). 





Step 2 - Poke, Glaze and Frost the Cake: After the cake has cooled, poke it using a chopstick, wooden skewer, or similar tool. Slowly pour my warm Baileys Irish Cream and Coffee Glaze evenly over the cake (recipe below). This glaze will harden as it cools, and you don't want that, so gently rewarm it if necessary. As you pour, let the liquid seep into the holes then tilt the pan one way and the other until the cake top is evenly covered with glaze (see my photos below). Let the glaze cool and set, then finish the cake with simple whipped cream or frost it with my Baileys Irish Buttercream Icing (recipe below)






Cleo's Baileys
Irish Cream & Coffee Glaze


1 teaspoon espresso powder 
2 Tablespoons water
4 Tablespoons (½ stick) butter
½ cup white, granulated sugar
¼ cup Baileys Irish Cream
1 teaspoon pure vanilla extract

Directions - First a warning: Do not dump all of the ingredients into the saucepan. The flavor of the Irish cream and vanilla will be ruined if boiled. Instead, do the following: Put a saucepan over medium heat, add the water, espresso powder (or instant coffee granules), butter, and sugar and stir until the butter melts. Increase the heat a bit and bring the mixture to a boil, turn down to a simmer and continue cooking stirring for four or five minutes, watching for the mixture to thicken. Take the pan off the heat, stir in the Irish cream and vanilla extract. Blend well and transfer to a measuring cup with a spout to give you better control as you pour it over the cake. Follow remaining directions in my cake recipe (above).



Baileys Irish Buttercream
Frosting

(Cleo's version)


Makes about
2 cups of (amazing!) Icing


2 Tablespoons Baileys Irish
   Cream
1 teaspoon pure vanilla extract
1 cup butter (2 sticks), softened
   to room temperature
3 cups powdered sugar

Directions: Using an electric mixer, cream the softened butter. Stop the mixer and add the Baileys Irish cream, vanilla extract, and 1 cup of the powdered sugar. Beat the mixture until the sugar is dissolved. Scrape down the bowl, add a 2nd cup of powdered sugar, beat until dissolved. Finally add the 3rd cup of sugar and beat until smooth. If frosting is dry, add a bit more Irish Cream until you get the consistency you like. Frost the cake and...eat with joy!





Happy 
St. Patrick's Day!


~ Cleo Coyle 

New York Times bestselling author of
The Coffeehouse Mysteries



Friend me on facebook here
Follow me on twitter here.
Visit my online coffeehouse here.



To view the
Coffeehouse Mystery
book trailer, click here.
 








The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.



Wednesday, March 31, 2010

How Traditions Begin...The Bunny Cake


WE HAVE A CRUMBS CUPCAKE WINNER!

Susan of Massachusetts won the drawing for a
$25 gift certificate to Crumbs Bake Shop!
Her idea: "Wackiest cupcake ingredient?
How about a wacky cupcake idea
- pepperoni pizza. The cupcake could contain
bits of pepperoni and the frosting a hint of cheese.
Actually, this is kinda gross, isn't it??"


Very funny, actually! Congrats, Susan!

And now to the blog:


How do family traditions begin?

Some are passed down from parent to
child through the generations, keeping
alive the memory of those who've gone
before us. Others are new traditions that
we pick up along the way from friends or
family or new life experiences.


And then there are those that we find in the dollar bin at the grocery
store during a post holiday sale. At least, that's how the tradition of
the bunny cake started for us. Seriously, a cake pan in the shape of
a bunny for a dollar. I had to have it! Little did I know that it would
become the subject of heated discourse each Spring as we debated
what flavor cake and what color icing would decorate the
bunny that year.

The bunny review:





As you can see, we've been making the bunny cake for a few years now.
This year I was asked to make a black bunny cake, but I don't think my
skills are quite up to that. I believe we are currently having a toss up
between green v. purple and vanilla v. chocolate. I have, of course, informed
the dudes that I accept bribes.


The frosting is critical, so I will share with you my recipe for the perfect
buttercream frosting, which I use in my frosting gun (the only kind
of weapon I am qualified to shoot).




BUTTERCREAM FROSTING


1/​2 cup solid vegetable shortening
1/​2 cup (1 stick) butter softened
4 cups sifted confectioners' sugar
1 tspn vanilla extract
2 tblspns milk



Directions:
In large bowl, cream shortening and butter. Add vanilla. Gradually
add sugar, one cup at a time, beating well on medium speed. Now
add the milk. Scrape sides of bowl often. Frosting can be stored for
up to 2 weeks in a sealed container in the refrigerator.

No matter what you celebrate, how or when, enjoy your holidays and
your traditions. It's the stuff of which memories are made!

LAST CHANCE! To celebrate the April release of CUT TO THE CORPSE, I am giving away an autographed copy of the book. All you have to do is visit the contest section on my web page (http://www.jennmckinlay.com/) and cast your vote for Team Nate or Team Dom. For those of you who read the first book in the series STUCK ON MURDER, you know that our heroine Brenna is going to have to make a choice! Help her out and cast your vote today! The winner will be announced next week!

Jenn McKinlay SPRINKLE WITH MURDER Available Now!

aka Lucy Lawrence CUT TO THE CORPSE Available for pre-order