BAILEYS® Macadamia Brittle Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tbsp Butter or margarine
  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 2 1/4 All-purpose flour
  • 3 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 5 cups Confectioners' sugar
  • 1 1/2 cups Granulated sugar
  • 1 tsp Salt
  • 2 cups Sugar
  • 5 tsp Vanilla, pure
  • 2/3 cup Vegetable shortening
  • 12 oz White chocolate

• Ingredients

  • 1 Frosting:

• Nuts & Seeds

  • 2 cup Macadamia nut

• Bread & Baked Goods

  • 1 Cake

• Drinks

  • 1 cup Baileys macadamia brittle coffee creamer

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 6 tbsp Baileys macadamia brittle creamer
  • 1 Brittle

• Liquids

  • 1/2 cup Water

Found on urbanbakes.com

Ingredients

• CAKE
• 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)
• BRITTLE
• 2 cups 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
• FROSTING
• 12 oz. white chocolate, chopped
• 1 cup (2 sticks) unsalted butter, softened
• 5-7 cups confectioners sugar
• 4 teaspoons pure vanilla extract
• 6-8 tablespoons BAILEYS® Macadamia Brittle Creamer

Directions

• 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 confectioners 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 confectioners 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 cakes 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!