Baileys & Coffee Sponge Recipe by Karyn Ryan
This is a beautiful cake for a celebration ideal for a Birthday. It has a few steps but the results make the time spent absolutely worthwhile. If piping is not your thing (like me) practice by piping some roses before you actually pipe them on the cake.
– 225g very soft butter, plus more for the tins
– 225g light muscovado sugar or caster sugar
– 225g self-raising flour
– 1 tsp baking powder
– 4 large eggs
– 4 level tsp instant coffee, dissolved in 1 tbsp. boiling water
– 1 pkt of Lady Finger sponge biscuits
1. Preheat the oven to 180C. Butter and line the base of two deep 20cm (8in) square sandwich cake tins.
2. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth.
3. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
4. Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.
5. Let cool and go ahead and make buttercreams
– 750g icing sugar
– 25g cocoa powder, sieved
– 250g softened butter
– 100ml Bailey’s or other Irish cream liqueur
1. Beat the softened butter and Bailey’s with an electric hand mixer or free standing mixer until very soft and fluffy.
2. Sift on the icing sugar and cocoa several table spoons at a time and incorporate.
3. When all the icing sugar is mixed in, add another tablespoon of milk if you think it’s still too stiff.
4. Beat the buttercream with the mixer for several minutes, it will go fluffier and lighter
– 100 grams good quality unsalted butter
– 200 grams icing sugar
– 1 tsp milk
– 1/2tsp vanilla
– red or pink colouring paste
1. In a bowl combine butter, sugar and salt. Beat till blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
3. Remove half and add some pink/red colouring paste and beat until you get a nice shade of Pink
– 115g salted butter
– 25g cocoa
– 2 squares of melted then cooled chocolate
– ½ tsp instant coffee
– 1-2 tsps milk
– 230g icing sugar
1. Melt your three chocolate squares in the microwave, slowly and carefully until they are melted & smooth. Set aside to cool.
2. Beat the butter in your mixer until it’s light and fluffy.
3. Add in the cocoa, beating until combined.
4. When the chocolate is cool add it to the butter. Make sure it’s cooled!!
5. Add the instant coffee to one tablespoon of milk, then add to the butter mixture.
6. Now you can put in the icing sugar one cup at a time, beating until combined.
7. Adjust the thickness by using another tablespoon of milk, adding it slowly until you get it thick enough for piping.
1. Split each cake in half so you have 4 layers
2. Sandwich together with the Baileys buttercream, and cover tops and sides with remainder of buttercream
3. Press trifle biscuits around all four sides
4. Put the three icings vanilla, pink & chocolate into icing bags with a rose tip or 1m tip (if you only have one tip just do each roses one colour at a time).
5. Pipe roses all over top of cake.
Hi I’m Karyn Ryan, Mum to four & totally addicted to baking, absolutely passionate about getting kids into the kitchen to bake, my inspiration comes from my kids who always come up with mad ideas for Cakes & Cookies! I have been known on numerous occasions to bake a cake for dinner! I was very lucky to win two awards in the Easy Food Magazine Home Cook Hero Awards in 2011 & 2012 for baking.