As a kid, I was always the baker of the family. Most of my family were cooks. They were the kind of men and women who could whip up a delicious meal without a recipe. They were the kind of people who just understood flavors and could make something from scratch without thought. I was not that person. For me, I always used recipes for cooking. It was actually only within the last couple of years that I started to trust my palette for cooking, and it hasn’t really disappointed me. The truth is though that I was always a baker. I loved baking, and it turned out I was pretty good at it. The issue with baking is though that it is very precise. If you mess around with it too much you can really ruin it. I figured changing cupcakes to a cake wouldn’t really be that big of an issue.
It was with that in mind that I started. My frosting on the was definitely a step toward an Irish Car Bomb. I didn’t have any Jameson on hand or that’s exactly what you would have received today. Don’t worry we’ll rectify that soon.
I’ll admit that the recipe came out a bit wetter than I thought. In the end, this wasn’t really a big deal, but it did involve a lot more cook time. I probably would have added more flour to the batter if I was to make the cake over again.
The truth is though that most things are fixable. A very liquid-y batter will take more time to cook than something a little less wet. That isn’t the end of the world though. 40minutes later I was presented with a delicious cake after all!
You can see it here just dripping off the paddle attachment. Now that I think back on it, I probably would have let the beer go a little flat as well before I started to bake with it. This is a trick I use with the beer cheese as well. As you can see there were a lot of bubbles from the nitrous pack in the can of Guinness I used.
My main recommendation when you aren’t using a spring form pan is to ALWAYS trace the bottom of the pan with a pencil onto parchment paper. This will allow you to be able to retrieve the cake without problems. It was a trick I learned from watching Ina Garten and Beeble said he saw on Alton Brown’s show, but I think it was something I should have thought of before that. Sometimes it’s the simple things that we forget. Now you’re ready to bake.
The frosting has always been my favorite part of the cake. I don’t have a real sweet tooth, but I fear dry cake. Okay there are some cakes that come without frosting and still taste delicious, but I don’t think that is too many of them. So I’ll continue to be the Queen of Buttercream! Oh I actually like the sound of that!
The true secret to buttercream is creaming the butter. If you don’t get this step just so then you will end up with a different consistency to the buttercream. I make sure to spend a little bit extra time on this step just to make sure I am truly happy with the way it looks and consistency. Sometimes this means walking away for a second and coming back.
Now the question with buttercream is usually what do I do if it’s too thick or too runny? This is a simple fix since all you have to do is add more sugar if it’s too runny and more liquid if it’s too thick. Tonight’s buttercream was perfect on the first try, because I’ve been making them for so long that it’s fairly easy for me to judge. Don’t get me wrong though as I’ve certainly had a runny buttercream or two.
Add a little green food coloring, and you are ready for icing your Lucky Leprechaun Boozy Cake. The Bailey’s really adds that boozy flavor in the frosting, but I don’t think you’ll miss the essence of Guinness in the cake either.
LUCKY LEPRECHAUNS BOOZY CAKE
INGREDIENTS (for the Bailey’s Irish Buttercream):
- 1 (12oz) can of Guinness
- 1/2 c milk
- 1/2 c vegetable oil
- 1 tbsp pure vanilla extract
- 3 large eggs
- 3/4 c sour cream
- 3/4 c unsweetened cocoa
- 2 c sugar
- 2 1/2 c all-pupose flour
- 1 1/2 tsp baking soda
INGREDIENTS (for the frosting):
- 1 c unsalted butter -room temperature
- 3 c confectioners’ sugar, sifted
- 1 tbsp vanilla extract
- 2 tbsp Bailey’s Irish Cream
DIRECTIONS (for the cake):
- 1. Prehead the oven to 350 degrees.
- 2. In a large mixing bowl, combine the Guiness, milk, vegetable oil, and vanilla.
- 3. Beat in the eggs one at a time.
- 4. Mix in the sour cream.
- 5. In a separate bowl whisk together, cocoa, sugar, flour, and baking soda.
- 6. Gradually mix the dry ingredients into the wet ingredients.
- 7. Bake for 40minutes or until toothpick comes out clean.
DIRECTIONS (for the Bailey’s Irish Buttercream):
- 1. Cream butter.
- 2. Add confectioners’ sugar and liquid. Beat together and check consistency.
- 3. Once the buttercream is at desired consistency beat in the food coloring until you have reached desired color.