Prep Time:60 min
Cooking Time:60 min
This is the ultimate party cake, with layers of Baileys infused sponge, chocolate and vanilla ombre buttercream, Baileys salted caramel, salt caramel popcorn, chocolate shards and almond crunch caramel.
For the Cake
330g plain flour sifted
320g caster sugar
1.5 tbsp baking powder
Pinch of salt
175g unsalted butter, room temperature
180 ml whole milk
10ml Baileys Original [0.17 units]
Caramel Almond Crunch:
75g granulated sugar
3 tablespoons honey
1 tbsp double cream
A drizzle of Baileys Original
Pinch Maldon sea salt
1 1/2 cups (or handfuls) flaked toasted almonds
For the cake
1. Preheat oven to 180c
2. Lily uses 3 x 6” pans, make sure they are well greased with butter or cake spray
3. In a mixer with the paddle attachment, combine the dry ingredients on a low speed. Then beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, 2-3 minutes on medium speed.
4. Add the eggs and beat, first on medium, then on high, just until incorporated.
5. Add the milk and Baileys and beat, on medium and then on high, until the mixture is smooth and combined; it will be much lighter in colour, 3-4 minutes on high speed.
6. Scoop the mix evenly into your pans and bake for 25-30 mins or until a toothpick inserted in the centre comes out clean.
7. Allow to cool completely before icing
For the caramel crunch
1. Put the butter, sugar, honey, cream, Baileys and salt in a saucepan over medium heat, stirring until to melt the butter.
2. Bring to a simmer, stirring often, and let boil for 3 mins or until the mixture turns a light beige colour.
3. Now stir in the almonds, the mixture will be very thick and sticky.
4. Place on a lined baking sheet and bake for around 15 mins or until just golden brown.
1. Place one layer on your cake stand, spread a thin, even layer of buttercream over it, stack another cake layer on top and repeat to the top.
2. Apply a crumb coat of icing, set in the fridge, then apply a final, smooth layer of Baileys icing, and to finish, spread some of the cocoa buttercream from the bottom so it blends in with the rest of the icing to form and ombre effect (for more on crumbling, stacking and icing a cake click here.
1. Set the cake in the fridge until buttercream is firm, then apply a drip of Baileys salt caramel all the way around the rim (use a squeezy bottle for the best results), then top with salt caramel popcorn and some shards of chocolate too. This is where you can get creative so give it your own twist and enjoy!