From its Sweet Scent to each Decadent bite, this cake infused with BAILEYS® Macadamia Brittle coffee creamer and a Luscious White Chocolate-Macadamia Brittle Frosting, is one cake you will never forget!
Calling all BAILEYS® lovers, the moment has arrived. A BAILEYS® cake! Only this time, the cake is made with using a nonalcoholic coffee creamer as opposed to the Irish cream. Definitely nothing wrong with either kind however, have you seen the variety of coffee creamers out there?!
With over 10 regular flavors in addition to several seasonal flavors such as their pumpkin spice and red velvet cupcake coffee creamers, there is always something new to try. Furthermore, BAILEYS® also has a Limited Edition line of flavor(s) in which you do not want to miss and I have the scoop on what’s coming in January 2015! Plus there’s a Pinterest promotion going on that I’d love for you to participate in for your chance to win a huge prize (see details below).
I would like to introduce to you 2 new flavors coming in January 2015**:
- Macadamia Brittle: Smooth and creamy taste of macadamia nuts combine with a rich buttered caramel flavor to deliver the perfect treat for your coffee.
- Limited Edition Bourbon Vanilla Pound Cake: A perfectly creamy flavor capturing the essence of the traditional vanilla pound cake infused with a sweet bourbon flavor.
Both, incredibly delicious!
A few weeks ago BAILEYS® sent me samples of each to try. Immediately I was floored on how rich and creamy they were. If you know me personally then, you may already know that I’m not a huge coffee fan BUT that completely changes when I add either of these flavors! If you were anything like me who resists coffee, I must say, don’t miss out on trying the variety of creamers because you can still enjoy these flavors into your recipes or as in a cake like the one shown!
The cake is infused with a cup of BAILEYS® Macadamia Brittle coffee creamer with a White Chocolate-Macadamia Brittle frosting! Talk about macadamia overload! In reality, it tasted much like a lighter version of a sweetened condensed milk with a hint of a nutty flavor.
But the scent of the cake. Oh. My. Goodness! Un-forgettable! I kid you not, you can smell the cake from one side of my apartment to the other. If you walked in, you’d think you just walked into a bakery. The wafting aroma will undoubtedly grab your attention and lure you right in. It took much willpower to stop me from diving straight into the cake! If I made cupcakes, I’m sure there wouldn’t have been an issue if I ate one, or two. I’m lying. I probably would have had three! In all seriousness, my description of how great this cake was does not give it justice. You just have to try it for yourself.
See below for the Pinterest Promotion!
Now for the Pinterest Promotion
BAILEYS® would like to invite you to enter for your chance to win a French press, four coffee mugs, four coasters, four dessert plates, sugar/creamer set, cake stand, cake server and one year supply of BAILEYS® Coffee Creamers. Don’t forget to follow BAILEYS® Creamers on Pinterest too!
Here is how to enter:
- Create your own All Things Festive Contest board
- Show us how you would add sparkle to the season by pinning what inspires your holiday plans. Your board must contain a minimum of one pin. The judges want to be inspired by your festive boards. The scoring will be judged equally on:
- Holiday Theme
- Tag your pins & board with #AllThingsFestive #Contest to enter
- Ends December 18, 2014
- 2 1/4 all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup BAILEYS® Macadamia Brittle Coffee Creamer
- ½ cup macadamia nuts, chopped (optional)
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 tablespoons butter or margarine
- 1 teaspoon baking soda
- 1 1/2 cups macadamia nuts, halved
- 12 oz. white chocolate, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 5–7 cups powdered sugar
- 4 teaspoons pure vanilla extract
- 6–8 tablespoons BAILEYS® Macadamia Brittle Creamer
- Heat oven to 350 degrees F. Grease and lightly flour bottom and sides of three 8-inch round baking pans; set aside.
- In a medium bowl, whisk flour, sugar, baking powder and salt; set aside.
- In large bowl using an electric mixer on low speed, beat shortening, eggs, and vanilla until just combined. Gradually add parts flour-mixture alternating with BAILEYS® Macadamia Brittle Coffee Creamer. Fold in macadamia nuts. Divide and pour batter evenly into baking pans.
- Bake 40 to 45 minutes or until a toothpick inserted in center of cakes comes out clean. Allow cakes to cool for 10 minutes in pan before removing and transferring cakes to a wire rack for additional cooling.
- Using a cooking spray or about 1 tablespoon of butter, or vegetable oil, grease a large baking sheet, set aside.
- In a 3-quart saucepan on medium heat, bring sugar, corn syrup and water to a light rolling boil. Do not stir. Continue to boil until sugar is completely dissolved and liquid begins to form a golden-amber color, about 10 to 15 minutes. Note: Around the 10 minute mark or when a candy thermometer approaches 300 degrees F, keep an eye out. The color of the caramel liquid can quickly change within seconds from amber to an undesirable dark brown color.
- Immediately remove pan from heat and stir in butter or margarine, baking soda and macadamia nuts; mix until fully coated. Transfer and evenly spread onto the greased baking sheet.
- Allow brittle to cool for about 20 minutes. When hardened, break brittle into shards.
- Meanwhile, in a medium microwaveable bowl, melt white chocolate for 30 seconds, stir and reheat at 15 second intervals until about 75 % of white chocolate has melted. Continue stirring until all of the white chocolate has completely melted; set aside to cool to room temperature.
- In a large bowl using an electric mixer* beat butter until light and fluffy. Add in cooled melted white chocolate and beat together for 30 seconds.
- On low speed, beat in 5 cups of powdered sugar, vanilla and 6 tablespoons of BAILEYS® Macadamia Brittle Coffee Creamer until smooth and spreadable. Add 1/2 tablespoon at a time if frosting is too thick or 1 cup of powdered sugar if frosting is too thin.
- Once cakes have cooled, place each cake above a flat leveled surface. Use a long serrated knife at eye level to the cake, cut any dome-shaped tops to create an even flat surface; discard or eat scraps.
- Place one cake layer over a cake plate/stand cut-side-down. Using an angled spatula, generously spread frosting on top. Place the second cake layer cut-side-down over the frosting and gently press downward to seal any gaps between the frosting and cake layer. Repeat this process for the final cake layer. (Note: frosting may spill over the sides of the cakes, it will be used.)
- Once layers have been frosted, continue to evenly frost around the sides of the cake. Generously apply more frosting if needed. Use a bench scraper to glide along the sides of the cake to sharpen edges and remove excess frosting.
- Fit a piping bag with a closed or open star tip and fill bag with remaining frosting. Pipe swirls around the top of the cake’s perimeter. Pipe a second row closer to the center. Leave the center empty to place several shards of macadamia brittle.
- Cut slices of cake using a long and sharp serrated knife. ENJOY!
Using a high-powered electric mixer is highly recommended in making the white chocolate-macadamia brittle frosting. If using a stand mixer, use the paddle attachment to decrease the amount of air bubbles.
If you only have one 8-inch pan, bake each cake for 20 to 25 minutes. Place batter in the refrigerator while each cake layer is being baked.
- Prep Time: 1 hour
- Cook Time: 1 hour
**Release dates of BAILEYS® Macadamia Brittle and Bourbon Vanilla Pound Cake flavors sold in stores in January 2015 will vary across different regions. For more information please visit http://www.baileyscreamers.com/.
Disclosure: The is a sponsored post written by me on behalf of BAILEYS® Creamers. All stated opinions are and will always be 100 % my own. Thank you for your support in following the brands I use and trust to help me bring to you, new recipes.