Irish Cream Cake Pops Recipe 425

IRISH CREAM CAKE

Steps:

• Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, sift together flour, baking powder, and salt. In a small bowl, combine liqueur and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with liqueur mixture, beginning and ending with flour mixture, beating just until combined after each addition. Reserve ½ cup (about 135 grams) batter in a small bowl. Pour remaining batter into prepared pan, smoothing top with an offset spatula.
• In a small microwave-safe bowl, place chocolate. Heat on high in 15-second intervals, stirring between each, until melted and smooth. Stir in reserved batter and milk until combined. Drop tablespoonfuls of chocolate batter on top of batter in pan. Using the tip of an offset spatula or butter knife, swirl batters.
• Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Using an offset spatula, top cake with Irish Cream Buttercream Frosting.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Gradually add confectioners' sugar, beating until combined. Add liqueur, vanilla bean paste, and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. (Do not overbeat.) Use immediately.

IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees 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.

LUCK O' THE IRISH CAKE POPS

Steps:

• Prepare cake mix as directed on package, adding food color. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.
• Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.
• Melt coating wafers as directed on package. For each Cake Pop, dip 1/2 inch of lollipop stick into melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until coating is set. Dip each cake pop into melted coating. Shake gently to remove excess coating. Sprinkle or roll cake pops in green sprinkles, if desired. Place cake pops in styrofoam blocks. Let stand until coating is set.

IRISH CREAM CAKE POPS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Spray 9x13 pan with cooking spray. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk and Irish Cream, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Crumble cake into small pieces in large bowl. Set aside. Irish Cream Frosting 6 tablespoons unsalted butter 3 cups confectioner's sugar, sifted 4-6 tablespoons of Bailey's Irish Cream Combine all 3 ingredients together until creamy and smooth. Use more Irish Cream if needed to get a consistency that is not too thick....but not too thin. You want it to be like it would be if you were going to spread it on a cake. Blend frosting into cake crumbs. As Bakerella states, it works best if you use your hands!! Shape into balls. I placed the stick in my cake balls and then put them in the freezer for a couple of hours (in hopes it would seize the candy coating up faster!) Remove from freezer and dip into melted candy melts. Sprinkle with Green and Gold sugars.

IRISH CREAM CAKE

Steps:

• 1. PREHEAT: Oven to 325 degrees F. COAT a Bundt pan with cooking spray. SPRINKLE chopped pecans evenly over bottom of pan.
• 2. IN: A large mixing bowl, combine cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur. BEAT with an electric mixer on high for 5 minutes. POUR batter over nuts in pan.
• 3. BAKE: 1 hour, or until a toothpick inserted in center comes out clean. LET cool 5 minutes in pan.
• 4. IN: A medium saucepan, combine butter, sugar, and remaining water over medium heat. COOK 5 minutes, stirring occasionally; remove mixture from heat and stir in remaining 1/4 cup liqueur.
• 5. WITH: A fork, prick holes in top of cake and pour half the glaze over cake. AFTER glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. LET: Cool completely then cover lightly until ready to serve.

IRISH CREAM & COFFEE POUND CAKE

Steps:

• 1. This recipe was baked in 2 (9 cup) capacity Bundt Pans, they are called Stained Glass Pan. I ordered them from WILLIAM & SONOMA, BUT I AM SURE YOU CAN FIND THEM IN OTHER STORES AND PLACES AS WELL. Preheat oven to 300 degrees F. Otherwise use a 12 -15 cup capacity Bundt pan if not using two pans.
• 2. This is what the inside of the cake pan looks like, and I used BAKERS JOY, TO SPRAY THE PAN WITH INSTEAD OF BUTTER & FLOUR, AS SUGGESTED IN THE ORIGINAL RECIPE. I WANTED TO REACH ALL OF THE NOOKS AND CRANNIES IN THE PAN. Note Bakers Joy has flour in the baking spray.
• 3. Add coffee & water to a small bowl and microwave till very hot or boiling. Set aside to cool. When cooled add the vanilla bean paste or extract, & amaretto, stir to blend. Then add the Irish Cream liqueur, and stir to blend. set aside till needed.
• 4. Add butter to mixer and beat for about 3 minutes till creamy. The original recipe was from this book.
• 5. Now add sour cream and beat an additional 3 minutes till blended.
• 6. Add sugar about a third at a time, beating well after each addition. Beat until mixture is creamy and smooth and there are no visible sugar granules in mixture. About 8 to 10 minutes.
• 7. Break all 6 eggs into a medium size bowl, check to make sure there are no egg shells. Now add eggs one at a time to creamed mixture, beating well after each addition.
• 8. Now add flour to creamed mixture about a third at a time, and alternate with the liquid mixture, until all of each has been added.
• 9. Prepare cake pan with butter and dust with flour, if not using bakers joy. Pour batter into cake pan or pans and bake in preheated 300 degree F. oven, and bake for approximately 1 hour & 40 minutes if using one pan or less time if baking in 2 smaller pans. With 2 pans check after 1 hour 20 minutes, by inserting toothpick into center of cake to see if it comes out clean. If it is clean the cake should be done. If not return to oven and check every 5 minutes or so.
• 10. Remove from oven allow to sit in pan 10 minutes then invert onto rack or cake platter to cool completely. Drizzle glaze over cake while still warm if desired. I allowed mine to cool completely so the glaze would stick to the cake.
• 11. To prepare the glaze, add coffee granules & water to a small bowl and heat till hot in microwave, then add the liqueur and sifted powdered sugar, and whisk till blended. DRIZZLE OVER CAKE AS DESIRED.
• 12. SLICE AND SERVE WITH YOUR FAVORITE COFFEE OR TEA.

BAILEYS IRISH CREAM CAKE

Steps:

• Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
• Combine flour (3 cups), baking powder (1 teaspoon), and salt (1/2 teaspoon) in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream (1/2 cup) and milk (1/2 cup) and set aside.
• In a large bowl, using a hand-held electric mixer beat butter (1 1/2 cups) and sugars (2 cups brown sugar + 1 cup) at medium speed until fluffy about 3 minutes. Add the eggs (5), one at a time, and beat well to incorporate after each addition.
• To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
• Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
• Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
• Meanwhile, make the glaze by combining sugar (2 cups), Irish Cream (3 tablespoons), and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze

IRISH CREAM DREAM

Steps:

• Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping.
• In a large bowl, whisk heavy cream with sugar until soft peaks form. In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved. Whisk in Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

BOXED-MIX BAILEYS IRISH CREAM CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 12 cup bundt pan.
• Sprinkle nuts into bottom of pan.
• Combine remaining ingredients in large mixing bowl.
• Beat four minutes on high speed, pour into pan.
• Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
• Let cake cool and invert onto plate.
• Bailey's Irish Cream Frosting:.
• Beat all ingredients in a small bowl until fluffy.