Does anyone know how I should combine the baileys in a chocolate cake? For my chocolate cake I use the WASC version... Any help pleasE?
simplest would be to sub baileys for the liquids (water/milk) in the recipe (oh and why not the BC too?)
(let's see, if I go to the Ikea in Charleston, why then it's only a short drive further to visit you to have a slice of this cake! )
I will try it--- Let you know soon how it turned out!!!! LOL, by the way, I adore Charleston!!!!
I just had this epiphany myself. Why not add real espresso in place of the water? So I purchased the Starbuck's Double Shot and did just that to my white cake. Let me tell you that is now one of my most requested cakes. I also make a special cappucchino (sp) mousse to go with it. YUUUMMMMYY!!
I like the idea of Bailey's in a chocolate cake. I am going to be trying that very very soon!
Thanks for the idea!!
yummy I will love to try it tooo... actually I need a good recipe for my birthday cake..and this one sound really yummy.
I just made a choc cake last week. I used the caramel baileys in the smbc. It came out really good
Has anybody tried yellow cake with baileys? How would it turn out?
Baileys in white or choc cake is very yummy. If you are interested, I also made a Baileys Buttercream that EVERYONE raved about. You only need to add a few tbls.
(I did this recently by making a Guiness Stout choc cupcake with a Baileys Buttercream. The Guiness brought out the depth of the choc but was not overpowering at all. It got rave reviews.)