![]() However, I recommend a deep cast iron pan or Dutch oven paired with a kitchen thermometer. Frying equipment - You can invest in a deep fryer if it is something you plan on using often.My personal choice is a funnel pitcher because the mechanics of it is the easiest and least messy. If you plan on making a lot of funnel cakes, you can invest in a funnel cake dispenser. A piping bag would also work, but you will again need to consider how you will stop the flow of the batter because it is thinner than most things you would use a piping bag for. The downside is you will need to use something to cover the bottom when not dispensing the batter. You can use an actual funnel with a smaller round opening. Batter dispenser - The most important tool is the batter dispenser.I bet you’ll eat it up before that week finishes though.Since funnel cake recipes aren't typically made at home by most people, I think it is important to review a couple of the important tools you may need to make the best treats! Store it in an airtight container and keep it refrigerated for about a week. Since this has whipped cream frosting, you are going to want to refrigerate this cake. Did I mention it has real whipped cream? How To Store Irish Cream Cake That’s right – this is the best Irish Cream Cake you’ll ever taste. Just cut off the corner and use it instead. If you run out of piping bags, you can use a plastic freezer bag. ![]() Another option is to lay parchment paper inside the cake pan. To prevent the cake from sticking to the pan, I suggest greasing the pan and then dusting it with flour before adding the batter. Sprinkle on bits of broken-up milk chocolate chips for added color and flavoring. That’s it! Now you just have to frost the cake. Look at the photo below – that is how you want your frosting to look. The whipped cream frosting is done when it’s thick and holds its form. You can do this work with an electric hand mixer, but it isn’t nearly as easy. Believe me, this is why I love having a stand mixer. The more sugar you add, the sweeter it will be, and the thicker it will be as well. Then gradually add 1/2-3/4 cup of confectioner’s sugar. As the whipped cream slowly thickens, add 1/4-1/2 cup of Bailey’s Irish Cream. The cream whips better if everything is cold.īegin whipping on med-high speed for 2-3 minutes. Start by chilling your mixing bowl and whisk in the refrigerator. How To Make Homemade Whipped Cream FrostingĪnyway, I did take a few photos to show you how to make the whipped cream frosting. The moist chocolate cake and flavorful real whipped cream frosting are so light, you’ll have a hard time saying no to a second piece of this Irish Cream Cake! And of course, it includes real Bailey’s Irish Cream, which gives the cake its perfect flavor. I barely tweaked the recipe at all because it was perfect.Īnd thus I introduce to you the Best Irish Cream Cake. I don’t make fancy cakes or desserts for everyday occasions, so Valentine’s Day was the perfect time to try out this recipe as a special dessert for me and the hubs. The result is even more moist and flavorful and delicious than the bakery cake. I took that as a sign that I should try my hand at baking an Irish Cream Cake myself. Very good.Ī few months later, I kept thinking about that delicious cake and stopped by again, but the price had practically doubled. But I just so happened to pick up this cake and it was good. Now I almost never shop at the bakery because I enjoy baking so much myself. About a year ago, I stopped at our grocery store bakery and randomly picked up an Irish Cream Cake.
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