Monday, December 31, 2007

Try it Tuesday - Bailey's Irish Cream Cake

If you want a cake to impress them all, try this one! My family has been making this cake for over 15 years. It came to us by a friend of the family who offered it to my Dad one holiday season. I can't remember if it was during a secret santa or an auction at work, but my dad was the lucky recipient. I do believe the woman came up with this recipe on her own. It's a winner and a crowd pleaser. try it for people once, and it will be the most requested dessert you take to a party.

1 yellow cake mix, baked according to package directions for 2 9 inch round pans
2 pints heavy cream
2 Cans rolled wafer cookies - There are several brands out there. The most readily available at grocery stores are the Pepperidge Farm Pirouette cookies.
1/4 cup + 3 tablespoons of Bailey's Irish Cream
powdered sugar to taste
1 tsp vanilla
large chocolate bar
decorative, wired ribbon

With an electric mixer, beat 1 pint of heavy cream, halfway to whipped cream. At the half way point, add 1/4 cup Bailey's Irish Cream and powdered sugar to taste (I added about a 1/3 of a cup). Continue whipping the cream until it is stiff and the consistency of whipped cream.

Slice each round in half using unflavored dental floss (easiest way to slice a layer of cake in half).

Place one layer of cake on cake plate, cut side up. Drizzle layer with 1 tablespoon of Bailey's Irish Cream.

Repeat the process (drizzle with 1 tablespoon of Bailey's and top with whipped cream) on 2 more layers - a total of 3 layers should have the Bailey's drizzle and the Bailey's whipped cream. Don't forget to place the cake layers cut side up.

Clean out mixing bowl and make another batch of whipped cream, this time without the Bailey's. Whip the cream half way to whipped cream, then add powdered sugar to taste and a teaspoon of vanilla. Then beat the rest of the way to whipped cream.
Place the top layer, cut side down, on the top of cake.
Cover with fresh whipped cream (do not drizzle with Bailey's Irish Cream).
Cover the sides of the cake with fresh whipped cream.
While you want the cake to be smooth, do not worry about crumbs showing in the whipped cream - they will be covered.
Line the outside edge of cake with rolled wafer cookies, placing each cookie side-by-side. The cookies will be taller than the cake, which is okay.

Tie a wired ribbon around outside of cake and make a large bow. There are plenty of ribbon choices out there. Use whatever works for the cake's occasion.

Finally, shave chocolate curls with a vegetable peeler and add to the top of the cake. You should do enough chocolate curls to come to the top of the cookies.

This works best with room temperature chocolate. Just hold the chocolate in your hands. You'll find as the chocolate warms up in your hands the curls become easier to do.

Refrigerate the cake for several hours before serving. I typically refrigerate overnight.
This might be a time consuming cake, but it is so worth the effort. Since Christmas is past, might I suggest you make it for your love at Valentine's Day or make it for Easter. We have friends that are newly engaged. When they get around to having an engagement party, my plan is to make it for them and have the cake plate (a new one, of course) serve as the present for the bride that is a newly emerging baker.


Anonymous said...

omg, I think I just fell into your pictures. YUM!

Happy 2008!! I need to make that!!!!!!!

twinklemom said...


I pulled up your blog...saw the pictures and now the keyboard is covered with drool....

I'm SO going to have to try this....hmmm...need a special occasion now...


think...I know!

I survived Christmas and the New Year so will celebrate...woohoo! Lol!

Great recipe!

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Life As I Know It said...

YUM! That looks really good!

emily said...

ok, I'm gonna try it...but it probably will not look as good as yours...