Baileys Caramel Cake Recipes

BAILEYS CHEESECAKE

Steps:

• Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
• Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
• While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
• In a bowl, whip the cream until it forms soft peaks.
• In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
• Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
• To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
• Some people serve individual portions with additional cream, poured over or whipped into a peak.

BAILEYS IRISH CHEESECAKE

Steps:

• STEP ONE Trim the top off the sponge and put it into a clean 20cm cake tin. STEP TWO Beat the mascarpone, cream cheese, sugar and Baileys with an electric or balloon whisk until smooth. Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon. STEP THREE Whip the cream, dollop on top of the cake, and then spread it around. STEP FOUR Drizzle over the caramel sauce, then decorate with pretzels and popcorn (remember, there's no such thing as 'too much'). STEP FIVE Grab your spoons and everybody dig in!

BAILEYS CREME CARAMEL

Steps:

• Have 4 x 150ml ramekins ready on your work surface
• Make the caramel by putting the caster sugar and water into a frying pan and heating on a low heat. Stir until the sugar is dissolved
• Then, turn the heat up to medium-high and the sugar syrup boils and bubbles. It will take 5-10 minutes, but the mixture will turn a golden brown colour. Swirl the pan around if needed, but don't overly stir it
• Pour the caramel straight into the ramekins and swirl it around a bit, leave to cool
• Pre-heat your oven to 120C Fan/140C/275F/Gas Mark 1
• Put the double cream and milk in a pan and warm on a low heat until steaming
• In a mixing bowl, whisk together the eggs and caster sugar
• Pour the milk mixture into the egg mixture slowly and while constantly whisking
• Then whisk in the Baileys and vanilla extract
• Strain the mixture through a sieve into a jug
• Place the ramekins into a deep roasting tin
• Divide the custard mixture between the ramekins
• Fill the roasting tin with hot water to come half way up the sides of the ramekins
• Bake for 35-40 minutes until the custard is set and only has a slight wobble to it
• Remove the ramekins from the roasting tin (wear oven gloves as they will be hot) and leave to cool, then put in the fridge for at least 1 hour to chill, but ideally overnight
• To serve, run a knife around the inside of the ramekin and tip the creme caramel out onto a plate. It may need a shake or tap to encourage it!
• They can be kepy in the fridge for up to 4 days before serving

BAILEY'S CARAMEL CAKE

Steps:

• Preheat oven to 325°F (165°C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

CARAMEL BAILEYS BANANA BANOFFEE CAKE

Steps:

• Preheat oven to 350 F. Line three, 8-inch round cake pans with parchment paper; or use two, 9-inch cake pans. Spray the sides with a baking spray.

SALTED CARAMEL BAILEYS WHITE RUSSIAN

Steps:

• Drizzle salted caramel sauce in lowball glass.
• Fill with ice.
• Add a pinch of sea salt.
• Add shot of vodka.
• Add shot of coffee liqueur.
• Add shot of Bailey's.
• Top with shot of half and half.
• Stir.
• Garnish with a caramel candy.