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Baileys birthday cake

Baileys birthday cake

Baileys birthday cake recipe of 04-06-2012 [Updated on 18-12-2018]

And this is the second birthday cake I prepared this year for Ivano, a simple sponge cake with a baileys sauce and filled, as I told you, with Camy cream. This time I really managed to surprise my love who did not expect a second birthday cake for the evening and more so giant Hihihi my only regret was seeing Elisa who wanted to grab her dad's birthday cake and that she could not because she is still too small, but she folded on a small piece of bread which she ate while we were watching a slice of cake. By now our little star is interested in our food and every time we are at the table, she tries to grab everything, I make her smell our dishes and then I give her a few pieces of fruit and vegetables so she feels part of the lunch;)
I can't hide the fact that I can't wait to prepare muffins and biscuits for her even if, after the first phase of weaning made with broth every day, now it's already nice to be able to make her a varied menu and cooked as she likes it .. What are your favorite dishes? pasta with zucchini, potatoes and carrots, and pasta with ricotta and spinach, but also the crazy water fish, which I have included a few days ago, I think she likes it very much;) Now I leave you because this morning, like you can see from the timetable, I'm very late kiss kisses: *


How to make a birthday cake for ivano

to decorate

Start by preparing the sponge cake by whipping the egg yolks with 6 tablespoons of boiling water. Add the sugar while continuing to whip and then sprinkle the flour with the yeast.
Beat the egg whites until stiff and add them to the dough, stirring with a wooden spoon.Pour the mixture into a greased and floured mold and bake the sponge cake at 180 degrees for 40 minutes

Leave to cool completely on a wire rack, then cut the sponge cake into three horizontal discs

Prepare the Camy cream now.

Whip the mascarpone in a bowl, and once swollen, add the condensed milk slowly, continuing to whisk

When you have obtained a smooth cream, add a spoonful of liqueur. whip the cream and add it to the cream

Now prepare the baileys bath by mixing the cold milk with the liqueur.
Place the first disc of sponge cake on a dessert plate and wet it with the obtained syrup Cover with half of the camy cream

Place another disc of sponge cake and then wet again and cover with more cream

Close by overlapping the last disc of sponge cake, placing the cut parter upwards, wet it and exert a slight pressure on the entire surface to better compact the cake.

With the help of a spatula, glaze the cake with the remaining cream

Whip the cold cream from the fridge and cut the fruit into small pieces then decorate the cake as you like, I put some sponge cake crumbs and some pieces of strawberry

Put the cake in the fridge for at least an hour before cutting it into slices and serving it

and this is me and my love :)

Baileys Birthday Cake - Recipes

Here I am back! I have not disappeared eh, I have just been submerged by a mountain of books from which I have managed to emerge only now, but the stop will be short because, alas, I will soon have to dive back into the waves of the studio :(.

Today it was raining heavily here, or rather it was raining, and what could be better than making a nice cake while it's raining outside? However, since I didn't want to lose too much time or kilos (the pastiera is scheduled to take away tomorrow.), I opted for an apple pie. Et voila!

APPLE CAKE AND YOGURT LIGHT (Recipe inspired by Vivy)

Ingredients: 250 g of sugar
3 eggs
1 jar of yogurt of 125 g
a pinch of salt
a envelope of vanillin
150 g of flour
100 g of starch
a sachet of yeast
the juice of half a lemon

Slice two apples, sprinkle them with lemon juice, and let them macerate.
Whip the eggs with the sugar, then add the yogurt (I used the coconut one), the pinch of salt, the vanilla, the sifted flour and starch, and finally the yeast. Then finish with the apples cut and dipped in lemon.
Put the mixture in a baking tray on parchment paper, and arrange the slices of the last apple on top, sprinkle two tablespoons of sugar on them, and bake in the oven at 180 & # 176 for about 40 minutes (and a little more too).
Once out of the oven, spread over a few spoonfuls of apricot jam or whatever you prefer.

I have eaten immediately because I wanted sweets, and I was happy because it is not dry but almost all apples! In addition, the jam on it looks great! Next time I'll use a lemon yogurt and grate the squeezed lemon peel into the dough!


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Baileys Birthday Cake - Recipes

VERY GOOD. very good, very good and very good. golaaaa.

in a nutshell it seems to me a show! orange chocolate and liqueur cream, why not, yes, yes. kisses!

Beautiful variant on muffins. too greedy !! gnammy. I'm waiting for the romantic dinner! kisses and good weekend

This vision is what I needed today I imagine it soft and delicious for the palate and the good mood I look at it and I taste it with infinite pleasure, thank you dear for this wonderful show, good weekend to you and Riccardo

O_O a delight this cake. mark this too, good w.e. ciaoooooooooo

Hello!! and what is beautifully celebrated?
after the muffins you could not fail to make the large version too.
always good!

what goodness this cake :-) waiting to see on these screens the menu of the romantic dinner I taste this wonderful cake :-) good weekend dear!

I love Cla! My drunk soul can't but appreciate (joke about drunkenness, not appreciation)
I'm very curious to see what you did for Ric :)

Nooo but weird de what? The baileys is delicious. I have never tried it with the orange but I'm sure it fits divinely and on this cake I would jump right away.
I would buy whiskey cream just to make it look. that just right I don't have it !!
I understand that yesterday was your Ric's birthday (I lost a post!): Happy birthday then !! And we are waiting for the information on the delicacies you have prepared for him!
Lots of kisses and good weekend (everything's already overcast here, sigh!)


There are only a few days left until Christmas Eve, so before saying goodbye and congratulating you (which I will give you in the next post), I leave you this last Christmas recipe, a very good Baileys cake that, if you like, you can try do during these holidays. The sponge cake is what I usually do, while for the cream and the soaking I took inspiration from a recipe found some time ago in a cooking magazine. I prepared this cake for December 8, and it was particularly appreciated, so much so that they asked me to do it again for Christmas Day.

Ingredients for the sponge cake:

100 gr of flour
100 grams of sugar
3 large eggs
the juice of half a lemon
1 teaspoon of water
1/2 sachet of baking powder for cakes

In the bowl of the electric mixer, whisk the eggs with the sugar to cream, add the lemon juice and the teaspoon of water, gradually the sifted flour, add the sifted yeast lastly. Pour the mixture into a buttered and floured 22-24 cm pan and bake in a preheated oven at 150 & # 176 for about 30-40 minutes. Take the cake out of the oven and let it cool.

Ingredients for the cream:

1/2 liter of whole milk
100 grams of sugar
4 egg yolks
80 grams of flour
1 knob of butter
1 untreated lemon peel
1 vial of vanilla
225 ml of sweetened whipping cream
250 grams of mascarpone

Heat the milk in a large saucepan, add the vanilla vial, the lemon peel and the knob of butter, then remove it from the heat. In a separate bowl, work the egg yolks with the sugar, with the help of an electric or hand mixer, then slowly incorporate the sifted flour. Remove the hot milk from the heat and pour it slowly, continuing to mix, into the mixture of eggs, flour and sugar. At this point, bring everything to a boil and, stirring constantly, let it simmer over low heat for a few minutes until the mixture thickens, beating continuously with a whisk to prevent lumps from forming. Turn off the heat, remove the lemon peel and let the cream cool, stirring occasionally. Whip half of the cream and mix it with the custard and mascarpone.

4 cups of unsweetened coffee
150 gr of previously boiled and cooled milk
About 1/2 glass of Baileys

Cream flavored with coffee and Baileys, chocolate flakes, chopped hazelnuts, candied red cherries.

Assembling the cake:

Divide the sponge cake in half horizontally, brush the lower disc with the syrup (coffee mixed with milk and Baileys). Spread a part of the cream and level with a spatula, cover with the other disc of sponge cake, brush with the remaining cream and spread the cake and the side edges with the remaining cream. Sprinkle the edge of the cake with the chopped hazelnuts, using a spatula or your hand. In the center of the cake make a circle with the chocolate chips, leaving a handful aside, then insert a red candied cherry in the center. Take the leftover cream for decoration and whip it with a little coffee and Baileys, and with the help of a pastry bag, form small tufts along the edge of the cake. Sprinkle the remaining chocolate chips on the sprinkles of cream. Keep the cake in the fridge until ready to serve.

Aunt Rosanna birthday cake

Posted by Medialuna


Ilaria congratulations.
wow did you manage to do the scissors too.
(it doesn't have to be easy !!)
but for the gray how did you do it?
pity that the lace at the base does not show well from the photo ..

Did you find the new colors and tools in a shop in Livorno or online?

For the gray I put a little black in the base dough and kneaded a lot (it was marbled, grrr!)

I got the tools and colors online. In Livorno they have little and are very expensive.

Baileys Birthday Cake - Recipes

I anticipate the recipe that I should have posted to you over the weekend because I already know for sure that I will not be able to find the time to do it in the next few days, quinnnnnndi, so as not to leave you speechless, I opened the safe and pulled out this wonder.
Given the large advance, you have no excuses, leaflet in hand, write down all the ingredients.

Sunday dessert is arriving on the privileged track. this blog.

  • 250 gr of Philadelphia
  • 100 gr of sweetened whipping cream
  • 50 grams of powdered sugar
  • 4 tablespoons of Baileys
  • unsweetened coffee prepared with mocha
  • 1 tablespoon of Baileys (optional)
  • powdered sugar
  • 150 gr of chocolate in a covering tablet

Prepare the filling: In a bowl with high sides, whip the Philadelphia, the icing sugar and the liqueur with an electric mixer, until you get a soft and smooth cream.
Separately whip the cream and add it gently to the cream.
Prepare the coffee with the mocha, stir in the spoonful of Baileys (optional) and let it cool.

Sweet cake to the chocolate dark, easy, quick 25 minutes and here it is ready. Cake of birthday without oven, without eggs, without sponge cake, without sweet cream, without milk. A magical cake to make even at the last moment, a clever recipe useful when you are very busy in the kitchen organizing a birthday. The ingredients used? only dark chocolate and cooking cream for the ganache, a cocoa roll and pavesini. Of course we can dip the Pavesini in coffee, milk or liqueur (I have prepared a dip with bitter coffee with a substantial addition of cream of whiskey (Baileys)

Here others PHOTO

Sweet cake

dark chocolate (ganache)

  • 500 g dark chocolate
  • 4 brick cooking cream
  • 2 tablespoons of honey
  • 2 tablespoons instant coffee
  • 1 max cocoa roll (commercial roll 300 g weight)
  • 410 g pavesini
  • 200 g bitter coffee
  • 70 g Baileys
  • 70 g white chocolate drops
  • 30 g dark chocolate flakes
  1. Put the cream together with the chopped chocolate in a heavy-bottomed saucepan on the low stove and allow to melt. Stir until the first hints of boiling. So as soon as you have obtained the ganache, divide it into two bowls, add instant coffee and honey to one, then immerse both in cold water. Stir occasionally.
  2. Prepare the syrup by combining bitter coffee + Baileys
  3. Divide the Cocoa Roll into 20 slices, then cover the bottom of a rectangular mold with a raised edge (37 x 23 x 5H cm)
  4. Roll out a third of the honey-coffee ganache
  5. Cover with (136 g) pavesini lightly soaked with the prepared syrup
  6. Roll out half of the remaining ganache
  7. Cover with (136 g) slightly wet pavesini
  8. Roll out the remaining ganache
  9. Finish with the remaining (136 g) pavesini wet very little (almost dry)
  10. Now place a tray on top of the cake mold, then with a firm blow (putting a hand firmly on the tray so that it does not slip when turning the whole thing), turn the mold upside down making the cake fall on the tray (whole and perfect as if still had around its mold, only now you will have towards you the swivels created with the cocoa Roll).
  11. Put 3 tablespoons of ganache in a pastry bag and let it thicken a bit in the fridge. Meanwhile, pour the remaining ganache over the swivels and level the surface of the cake with a blade. Take the pastry bag from the fridge and garnish the entire raised edge of the cake with tufts of thick but always workable ganache.
  12. Finally garnish the perimeter of the cake with white chocolate chips and the surface with dark chocolate flakes

Sweet cake

To enjoy the delicious and creamy chocolate cake it is advisable not to serve it cold from the fridge as the ganache would be too compact

Summer recipe cold chocolate cake

Cold chocolate cake, it is a semifreddo based on coffee, baileys And chocolate topping. A completely pasteurized preparation for both egg whites and yolks. This process serves first of all to significantly reduce the bacterial load and secondly to make creamy mousses so much that they melt in the mouth even if frozen. A greedy and tasty parfait !! A puff cake made irresistible by the alternating layers of cold creams and dark chocolate sheets. Creamy coffee cake enriched with a delicious baileys cream. Cake decorated with small baileys sweets or single-portion parfaits made with muffin molds.

Cold chocolate cake

Preparing a beautiful cake for a particular birthday, party or dinner is not always that easy! Making a good impression both in the taste and in the presentation of the cake is not all that is required & # 8230 there would also be the question of time! Usually the time you have to prepare the dessert is not much, but if you follow the recipe to the letter chocolate parfait you will have all three expectations: taste, presentation and time !! I was a bit undecided about the title of the recipe, I had 3 in mind: baileys semifreddo, chocolate puff cake or coffee cake and baileys but they were too many flavors so in the end the name of the recipe focused mainly on the dark chocolate topping, a greedy and soft covering that gave rise to the name of the semifreddo: cold chocolate cake !!

Today's recipe is: Cold Chocolate Cake

Recipe: cold chocolate cake

  • 150 ml of coffee
  • 170 gr sugar
  • 4 eggs
  • 300 ml vegetable cream without hydrogenated fats (sweetened)
  • 100 ml of water
  • 200 gr sugar
  • 4 eggs
  • 250 gr mascarpone
  • 300 ml vegetable cream without hydrogenated fats (sweetened)
  • 50 ml baileys cream
  • 400 ml cooking cream (= 2 packs)
  • 200 ml vegetable cream without hydrogenated fats (sweetened)
  • 300 gr dark chocolate

A) Prepare 5 discs of chocolate 10 minutes time

  1. Melt the chocolate in the microwave (or in a double boiler) here
  2. prepare 5 sheets of parchment paper (28 X 28 cm)
  3. draw a circle on each sheet with a pencil (26 cm diameter)
  4. pour a little melted chocolate into each circle and roll it out thinly
  5. put the chocolate disks in the freezer as you prepare them (to prevent them from bending, simply arrange them one on top of the other)

B) Prepare the coffee mousse (consisting of: pasteurized egg whites / pasteurized yolks / whipped cream)

Pasteurized egg whites time 10 minutes

  1. Put a saucepan with a thick bottom on the stove and pour the coffee and sugar, let it boil until it reaches 121 degrees
  2. Beat the egg whites then pour in about 2/3 of the syrup (never turn off the electric whisk while preparing the pasteurized meringue).
  3. immerse the pot of coffee meringue in cold water and continue to blend until it is cold (put it in the freezer)

Pasteurized yolks time 10 minutes

  1. Turn the stove back on for a few moments to bring the remaining syrup back to the boil
  2. Blend the egg yolks, pour the syrup flush, always blend with a whisk, then immerse the pot in cold water and continue to work the mixture until cool (place the pot in the fridge)

Combine the 3 prepared compounds together and mix from bottom to top without taking them apart. Place the coffee mousse in the freezer

C) Prepare the Baileys mousse (consisting of pasteurized egg whites / pasteurized yolks / whipped cream / mascarpone / baileys)

Pasteurized egg whites time 10 minutes

  1. Put a thick-bottomed saucepan on the heat, pour in the water and sugar and let it boil until it reaches 121 degrees
  2. Beat the egg whites then pour in about 2/3 of the syrup (never turn off the electric whisk while preparing the pasteurized meringue).
  3. immerse the pot of meringue in cold water and continue to blend until it is cold (put it in the freezer)

Pasteurized yolks time 10 minutes

  1. Turn the stove back on for a few moments to bring the remaining syrup back to the boil
  2. Blend the egg yolks, pour the syrup flush and always blend with whips
  3. immerse the pot in cold water and continue to work the mixture until cool (place the pot in the fridge)

Combine the 3 prepared compounds, the mascarpone and the Baileys together. Mix from the bottom upwards without removing the mixture. Fill 6 silicone muffin molds with some of the mixture. Place both the molds and the Baileys mousse in the freezer

D) Prepare the topping for 10 minutes

  1. Pour both the cooking cream and the sweet cream into a saucepan
  2. let it heat up a little on the low stove then add the chocolate
  3. stir until the chocolate is well melted
  4. bring to a boil then turn off
  5. immerse the pot in cold water to cool quickly. Put it back in the fridge

E) Now that you have everything ready you can assemble the cake:

  1. Get yourself a serving dish (about 30 cm in diameter)
  2. place an opening circle on the plate (about 26 cm diameter)
  3. Start alternating layers of coffee mousse with chocolate discs
  4. pour the Baileys mousse and level it quickly with the back of a spoon. Put the cake in the fridge for about 1 hour.
  5. Fill a sach a poche with the chocolate topping, decorate the whole contour of the cake and then the surface.
  6. Unmold the baileys mousse from the silicone molds and arrange them on the surface of the cake.

Cold chocolate cake & # 8211 caffè & # 8211 baileys can also be found on my official page. Enter to see many recipes with photos.

A chocolate dessert, a cold dessert, a puffed cake with 3 flavors, many titles for a greedy semifreddo, a baileys parfait and a very special coffee! Soft and fluffy, it does not have a cold effect on the palate and is very creamy !! Cold chocolate cake for any occasion !! Excellent for birthday parties or as a dessert for a special lunch!

Below 5 new no-bake cake recipes & # 8230. Quick and popular recipes!


Easter Monday this year was also dad's birthday and so I couldn't help but make a cake :) I went straight for it because I didn't have much time, but for the occasion I tried some new recipe :)

The base of this cake is called Hershey's "Perfectly Chocolate" Chocolate Cake and it is absolutely FANTASTIC. Really, an extreme pleasure, try it absolutely! The cake remains very soft, take this into account when you go to decorate it. The texture is truly wonderful, it literally melts in your mouth, it looks like a pudding, but it's a cake! Truly wonderful!

Hershey's "Perfectly Chocolate" Chocolate Cake

The recipe can be found here in cups, here is the conversion in grams:
400 gr sugar
210 gr flour 00
70 gr bitter cocoa
1 and a half teaspoons of yeast
1 and a half teaspoons of baking soda
1 teaspoon of salt
2 eggs
240 ml milk
120 ml oil
2 teaspoons of vanilla extract
240 ml boiled water, it should be used still hot

Combine the dry ingredients: flour, cocoa, sugar, salt, yeast and bicarbonate (I used a sachet of yeast instead of half yeast and half bicarbonate and that's fine). Aside add the milk, oil, eggs, vanilla. Add the liquid mixture to the dry ingredients and blend for a couple of minutes. Then add the hot water very gently a little at a time (if you want you can replace the hot water with a very long coffee, American style, to give more emphasis to the cocoa flavor. I don't like coffee very much, so I preferred to follow the original recipe). The mixture is soooo liquid, but don't worry, that's okay.
Divide the dough into two 22 cm cake tins and bake for 35 minutes at 175 degrees, doing the toothpick test for safety.

You can also see a video of the recipe here

In the video it is recommended to always put parchment paper on the bottom of the pan, as the cake is so soft that it always risks sticking to the bottom. Actually with the parchment paper I had no problem unmolding the cake.
The recipe is sufficient for a 26-28cm cake pan (it doesn't come very high, about 3cm) or two 22cm cake pans. I made half the dough and baked two 15 cm cakes and then overlap them and make a four-layer cake.

I wet with baileys baths (very little, the cake is already moist on its own) and stuffed with a delicious pistachio cream, here is the recipe

25 grams of sugar
60 gr of egg yolks (about 3)
250 grams of cream
30-35 gr of pistachio paste
1 sheet of gelatin

Heat the cream, meanwhile mix the egg yolks with the sugar, then add the hot cream and put it back on the heat. Bring to 85 degrees (if the temperature rises too quickly, it is better to filter the mixture to avoid any egg lumps), then add the gelatin sheet previously softened in cold water and the pistachio paste (if the pistachio paste is you do it simply by blending the pistachios, then use 45 grams of sugar for the cream).

Finally I covered everything with a veil of ganache and coated with sugar paste (and this time I tried the Satin Ice! See you soon with the review)). Simply decorated with a bow of sugar paste, a few beads at the intersections of the rhombuses on the top and the writing with the wishes in sugar paste.

Here is the slice, too good.

Special thanks to Azzurra Caruso who recommended this recipe for the chocolate cake on Facebook and to Stefania Araba Felice for the help that the hateful cups)

Guinness cake ingredients

In a bowl, work the softened butter with the sugar.

Add one egg at a time, waiting for it to be absorbed before adding another. It is important that they are at room temperature, otherwise you risk that the butter solidifies in contact with the cold.

Separately, sift flour, cocoa, baking powder and bicarbonate.

Still working, add half of the powders little by little.

Without stopping working, add the Guinness gradually

and then finish with the remaining powders.

Pour the mixture into a 22cm diameter mold, greased and floured.

Bake in a preheated static oven at 170 ° for at least an hour. Always do the toothpick test, it may take a little more time!

Let it cool completely.

Separately, sift the icing sugar and mix it with the cheeses.

Pour the icing on the cake

and spatulate it not too uniformly, in order to create the foam effect. : D

Video: Baileys Vegan Birthday Cake Recipe