BEST BAILEYS POKE CAKE RECIPE - HOW TO MAKE ... - DELISH
If you love Baileys you'll love this Baileys Poke Cake from Delish.com.
Provided by Lena Abraham
Categories dessert
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 1
Number Of Ingredients 13
Steps:
- Preheat oven to 350º. Line a 9"-x-13” pan with parchment and spray it with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool, 10 minutes. Using the bottom of a wooden spoon, poke holes all over cake. Make filling: In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder, and Baileys. Pour filling over poke holes and spread with a spatula. Refrigerate 1 hour. Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, Baileys, cocoa powder, vanilla and salt. Using a hand mixer, beat until smooth. Add the rest of the powdered sugar and beat until fluffy. Spread frosting over cake and garnish with chocolate curls. Serve.
BAILEY'S IRISH CREAM CAKE RECIPE - FOOD.COM
This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Sift dry ingredients together.
- Beat egg, oil, buttermilk, liqueur, coffee together.
- Add to the dry ingredients; beat together for about 3 minutes.
- Pour into greased/floured 10" springform pan or 9x13 pan.
- Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
- Cool.
- Frosting: beat ingredients together until stiff.
- Turn cake out onto a plate and frost with whipped cream mixture.
- Sprinkle with chocolate curls.
Nutrition Facts : Calories 474.7, FatContent 28, SaturatedFatContent 10.9, CholesterolContent 70.5, SodiumContent 448.2, CarbohydrateContent 52.4, FiberContent 1.6, SugarContent 32.4, ProteinContent 5
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BAILEYS TRIFLE RECIPE | DELICIOUS. MAGAZINE
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Reviews 5
Total Time 30 minutes
Calories 744kcals per serving
- Put the double cream in a bowl. Whip to medium peaks, then spoon over the custard. Top with the 75g chopped Lindor truffles and dust with icing sugar to serve.
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- Allow finished ganache to cool until it is a good consistency for dripping. (You can test this on the inside of your bowl. If it moves too quickly down, let it thicken a little more.
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Total Time 45 minutes
Category Entertain
Cuisine Italian
Calories 610 calories per serving
- Pipe over half of the cream, then layer on more soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer over the top. Chill until ready to serve, but for at least 3 hours. Sieve over the cocoa powder to cover all the cream just before serving.
BEST BAILEYS CUPCAKE RECIPE - HOW TO MAKE BAILEYS CUPCAKES
From delish.com
Reviews 5
Total Time 1 hours
Category dessert
- Make cupcakes: Preheat oven to 350° and line a muffin tin with cupcake liners. In a large bowl, combine cake mix with vegetable oil, eggs, and 3/4 cup Baileys. Bake according to package directions and let cool completely before frosting. Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, 1/2 cup Baileys, cocoa powder, vanilla, and salt. Using a hand mixer, beat until smooth. Add the rest of the powdered sugar and beat until fluffy. Pipe onto cupcakes and garnish with chocolate sauce and shaved chocolate. Serve.
BAILEYS IRISH CREAM CHOCOLATE CAKE - MY CAKE SCHOOL
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Total Time 45 minutes
Category Entertain
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Calories 610 calories per serving
- Pipe over half of the cream, then layer on more soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer over the top. Chill until ready to serve, but for at least 3 hours. Sieve over the cocoa powder to cover all the cream just before serving.
BEST BAILEYS CUPCAKE RECIPE - HOW TO MAKE BAILEYS ... - DELISH
From delish.com
Reviews 5
Total Time 1 hours
Category dessert
- Make cupcakes: Preheat oven to 350° and line a muffin tin with cupcake liners. In a large bowl, combine cake mix with vegetable oil, eggs, and 3/4 cup Baileys. Bake according to package directions and let cool completely before frosting. Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, 1/2 cup Baileys, cocoa powder, vanilla, and salt. Using a hand mixer, beat until smooth. Add the rest of the powdered sugar and beat until fluffy. Pipe onto cupcakes and garnish with chocolate sauce and shaved chocolate. Serve.
CHOCOLATE CAVITY MAKER CAKE RECIPE | ALLRECIPES
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Reviews 4.7
Total Time 2 hours 0 minutes
Category Coffee Liqueur Desserts
Calories 527.6 calories per serving
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From bbcgoodfood.com
Total Time 10 minutes
Category Dessert
Cuisine British
Calories 689 calories per serving
- Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced bananas, custard and Baileys cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.
SIX-MINUTE BAILEYS CHEESECAKE | CHRISTMAS DESSERT RECIPE
From thehappyfoodie.co.uk
Total Time 6 minutes
Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.
Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)
Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.
Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.
In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.
Scrape the cheesecake topping on to the chilled biscuit base. Using a potato peeler or a grater, grate shards of the remaining dark chocolate over the top of the cheesecake, before transferring it to the freezer to chill for at least 2 hours.
Serve frozen (or slightly defrosted if you prefer), topped with more whipped cream and a shot of Baileys on the side. To get the cheesecake out of the tin, run a sharp knife, dipped in boiling water, around the inside edge before unclipping the sides.
It should keep for 1 to 2 months in the freezer, wrapped
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