Strawberries, halved and dipped in white chocolate
How to:
Preheat oven to 180°C/350°F/Gas 4.Grease and base line 2 x 18cm/7½" sandwich tins.
Place all ingredients for the cake - flour, butter/margarine, sugar, eggs and Irish Cream - into a mixing bowl and beat together until mixture is smooth.
Transfer to the prepared tins and bake for about 25-30 minutes.
Cake is baked when top is gently pressed and it springs back.
Remove from tins and cool on a wire tray.
To Decorate
Beat all the icing/filling ingredients together until smooth.
Sandwich the two cakes with half the filling and spread remaining on the top of the cake.
Decorate with the strawberries.
Behind Every Bake
Mother’s Day Strawberry and Irish Cream Liqueur Cake
CATEGORY: Weekly Recipe
COOK TIME: 25-30 mins
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What you need:
275g/10oz Odlums Self Raising Flour
225g/8oz Butter/Margarine (room temperature)
225g/8oz Shamrock Golden Caster Sugar
4 Eggs
2 tablespoons Irish Cream Liqueur Cake
Icing/Filling
225g/8oz Icing Sugar, sieved
75g/3oz Butter (room temperature)
2 tablespoons Irish Cream
To Decorate
25g/1oz White Chocolate, melted
Strawberries, halved and dipped in white chocolate
How to:
Preheat oven to 180°C/350°F/Gas 4.Grease and base line 2 x 18cm/7½" sandwich tins.
Place all ingredients for the cake - flour, butter/margarine, sugar, eggs and Irish Cream - into a mixing bowl and beat together until mixture is smooth.
Transfer to the prepared tins and bake for about 25-30 minutes.
Cake is baked when top is gently pressed and it springs back.
Remove from tins and cool on a wire tray.
To Decorate
Beat all the icing/filling ingredients together until smooth.
Sandwich the two cakes with half the filling and spread remaining on the top of the cake.
