Happy new year! Almost. To ring in the end of 2016, I embarked on a boozy cake full of Baileys – it’s a staple in our house over Christmas – and threw in some chocolate for good measure.
I used Lindsay Conchar (of Life Love and Sugar fame)’s recipe, and it was just divine. I don’t share her love of shortening in frosting, so I just stuck to regular butter, but otherwise I followed her words to the letter (maybe with an extra splash of Baileys for good measure..)
And I added a little new year flare to the decoration. Santa brought me an anti gravity kit and I was keen to give it a whirl, so I sprayed me some Maltesers and let the bubbles flow.
Aside from a minor collapse on the way to the cake’s intended party, this was a drama free recipe that baked exactly as Lindsay said it would. Highly recommend if you’ve got some Irish cream lovers in the vicinity.
for the cake
260g plain flour
420g caster sugar
85g cocoa powder
2 tsp bicarbonate of soda
1 tsp salt
2 large eggs
240ml vegetable oil
120ml Baileys Irish Cream
180ml boiling water
1 tsp vanilla essence
for the other bits
800g icing sugar
90ml Baileys Irish Cream
1 x anti gravity kit cake kit (I have this one, but I’m sure any will do)
1-3 20cm round cake tins
mini bottle of prosecco (empty, so you’ll have to drink it I’m afraid)
maltesers, poppets – whatever you want for bubbles
250g white fondant icing
50g white chocolate
edible gold shimmer spray
- Heat the oven to 150°C (gas mark 2) and grease as many tins as you have
- mix all the dry ingredients together, then mix in eggs, milk, oil and Baileys
- finally, stir in boiling water and vanilla and mix some more
- divide mixture into three, and bake each sponge for about 30-35 mins, or until a skewer comes out clean
- for the frosting, beat together the butter, icing sugar and baileys until smooth. Add more booze if you want to change the consistency. Add more sugar if you just want to add more booze
- assemble cooled sponges with generous amounts of frosting, then coat the cake generously
- chill the cake for 20 minutes or so. While it’s in the fridge, spray your “bubble” chocolates on some greaseproof paper and a baking tray, shuffling the tray to make sure all of the spheres are coated, then leave to dry
- roll out enough fondant to cover the cake and the anti-grav kit board, then smooth over the cake
- lift the cake over the assembled anti-gravity rod/board and smooth down the rest of the fondant
- melt the white chocolate and allow it to cool a little, so it begins to stiffen again. Then coat the plastic rod and build up bubbles from the base, sitting on the cake, upwards
- use leftover buttercream to create a raised area on the cake in a “flowing” shape, and coat this in the gold bubbles too
- finally, attach your bottle to the top of the rod, put the cake somewhere safe and tuck into the leftover Baileys
This cake was a test of my patience. I had some trouble getting the chocolates to stick to the melted chocolate on the rod, which resulted in some Jenga moments, and the sticky fate of a sacrificial Malteser under my slipper.
But in the grand scheme of things, the cake looked fantastic and was a real crowd pleaser. And it tasted wicked. So worth every fallen Malteser.