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Decorating By kger Updated 29 Jun 2010 , 3:00pm by Elcee

kger Posted 24 Jun 2010 , 3:33am
post #1 of 11

I made Baileys Irish Cream Pound Cake as an 8" sq and a 6" round. I would like to torte and fill and then use some sort of buttercream for icing. The batter used 1/2 cup of Bailey's, which I thought had a rather strong taste.

Can anyone advise on a complentary filling and BC that won't have an overpowering Baileys flavor? The cake can not be refrigerated, and i'm so bummed I can't taste the cake to decide for myself hot I should proceed.

TY!

10 replies
frosteddreamsbakery Posted 24 Jun 2010 , 3:35am
post #2 of 11

A caramel buttercream would be delicious and a chocolate or vanilla mousse for a filling, that way it is nice and light and won't overpower the Bailey's.

kger Posted 24 Jun 2010 , 12:00pm
post #3 of 11

It sounds delicious, but also sounds like it needs to be refrigerated. A mousse is made with heavy cream, right? I'll start researching the caramel buttercream.

KHalstead Posted 24 Jun 2010 , 12:18pm
post #4 of 11

If you can get ahold of Rich's Bettercreme whipped icing (I prefer to get it in liquid form) you can make a shelf stable mousse.


2 c. liquid Rich's bettercreme
1 c. milk
1 pkg. instant pudding (cheesecake or white choc. would be good w/ your recipe)

whip this all together until it forms stiff peaks, it's fine at room temp for up to 5 days!

kger Posted 24 Jun 2010 , 4:55pm
post #5 of 11

I can't get Rich's, but would Wilton Whipped work?

KHalstead Posted 24 Jun 2010 , 8:33pm
post #6 of 11

not sure, Rich's is stabilized and is fine at room temp. for 5 days

yummy Posted 24 Jun 2010 , 8:55pm
post #7 of 11

Is dream whip stabilized; can it be used in the above recipe?

kger Posted 25 Jun 2010 , 11:08am
post #8 of 11

The instructions on the box say to refrigerate after preparing the frosting.

Elcee Posted 25 Jun 2010 , 12:55pm
post #9 of 11

Mocha buttercream also goes well with Bailey's. I make a mocha marble cake with Bailey's pastry cream filling and mocha buttercream frosting.

The recipe I use is:
1 cup shortening
1 cup unsalted butter
1 cup cocoa
2 lbs confectioners' sugar
2 tbs meringue powder
2/3 cup (approximately) warm coffee (brewed, not instant)
1 tsp vanilla

KATHIESKREATIONS Posted 25 Jun 2010 , 2:06pm
post #10 of 11

Hi! Your cake sounds fantastic. I was wondering if you wouldn't mind sharing your recipe for your Bailey's pastry cream filling? I would like to make this with a choco mocho cake.....Thanks much~~~~~~~~~~~

Elcee Posted 29 Jun 2010 , 3:00pm
post #11 of 11

Sorry, I didn't see your post right away! Of course I'll share the recipe, hope it's not too late...

Pastry Cream

1 cup whole milk
3 lg egg yolks
1/3 cup sugar
2 tbs cornstarch
2 tbs butter
flavoring (see below)

Heat milk to simmering over medium heat.

Whisk together egg yolks and sugar; add cornstarch and stir until smooth.

While constantly beating with whisk, gradually pour about 1/2 cup of milk into egg mixture. Pour egg mixture into remaining milk and cook, stirring constantly, until boiling and thickened, about 1 minute.

Remove saucepan from heat and stir in butter and flavoring. Transfer to shallow bowl (I prefer a glass pie pan) and lay a sheet of plastic wrap directly on the surface and refrigerate until completely cool.

Flavoring options:
1 tsp vanilla extract
1 tsp raspberry extract
1-2 tbs Bailey's Irish Cream (to taste)
1-2 tbs Amaretto liqueur (to taste)
1 tsp grated lime or lemon peel

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