I've made a lovely rich dark chocolate cake for a friends birthday cake in the weekend and I have a dark chocolate ganache recipe I'd like to use under my top layers of fondant, but I'm curious about how to layer in some Baileys Liqueur, do I just brush the alcohol straight onto the layers of cake?

This is probably a really ditzy question for most of you, but I'd really appreciate the wisdom within the forum.

Thanks Ali

Why don't you add it to your ganache? It'll make it to die for!!! BTW I want to welcome you to CC and congratulations on your first post

Hi there, welcome to CC and totaly agree with miny. You can add baileys to your ganache!

I would get a brush and brush it lightly onto the cake. Honestly though, I would feel that it would be too rich with the liquer. I want a desert that makes you want to grab some more.

Thank you for your feedback and lovely welcome to the site.

Look forward to participating in your discussions

hi and welcome!
if you are concerned about straight bailey's being to overwhelming, you could make a sugar syrup (which you brush over the layers) and flavor it with baileys to get just a hint of the taste.
diane

I made the recipe for Peggy Porschen's Romantic Cakes book and everything about it seems to very rich which I'm ok with, but she made mention of layering hers with dark choccie ganache and bailey's being a favourite adaption but made no mention of how she does that.

I'm such a novice and sometimes it just needs someone to spell out the technique.

If the recipe said ganache AND baily's then it's probably incorporated in it. Good luck on your delicious try out!

Thank you so much

Thank you guys for your advice .... I put a little baileys in with the ganache and on the centre layer of cake I spread a small amount of original baileys on, *shrug* not sure if that was too much, I have had a cracker review of the cake and by the sounds of it the small amount of liqueur that was used was really complimentary to the rich dark chocolate.

http://www.cakecentral.com/cake-photo_1412663.html < my end result

i have a recipe for a regular 9" one recipe cake i use 4 Tabelspoons of baileys and it is not too much. i thought it wouldbe too, but it's perfect. 2T for the filling and 2T go in the icing for it

btw, i would love to hear your reciep

i have been wanting to try the ganache under the fondant adn for filling but am not sure what kind of cake it will go with. the funny thing is, i really have never liked cake, lol. i have been decorating for a short while and am starting to like it now. i guess that's a bit ironic. of course it pains me when someone orders plain vanilla with plain vanilla filling/icing, lol. i am just weird like that