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!

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.

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.

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!

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

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

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

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

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

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~~~~~~~~~~~

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