Cake

Sweet Sharing Platter

Difficulty:
Hard
Servings
Servings:
15
Prep Time
Prep Time:
15 mins
Cook Time
Cook Time:
20 mins

Nothing says friendship like indulging in an entire platter of Baileys sweet treats with your besties.

Ingredients

Shopping List

Baileys filled Oatmeal Sandwich Cookies

For the biscuits:

150g wholemeal flour

2 tspn baking powder

150g rolled oats

100g caster sugar

150g butter

2 tbsp golden syrup or honey

4 tbsp whole milk

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For the Filling:

50ml Baileys Original Irish Cream

6 tbsp unsalted butter, softened

1 ¼ cups icing sugar

½ teaspoon fine sea salt

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Baileys Filled Macarons:

1 3/4 cups icing sugar

1 cup almond flour, finely ground

1 teaspoon sea salt

3 eggs whites, at room temperature

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

2 drops each of pink, green and brown gel food coloring

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For the Baileys Buttercream:

1 cup unsalted butter, at room temperature

3 cups icing sugar

1 teaspoon vanilla extract

2 tablespoons Baileys Original Irish Cream

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Baileys and Raspberry Nougat:

3 large egg whites, at room temperature

1/2 tsp sea salt

3 cups plus 2 tablespoons granulated sugar

1 cup honey

1/2 cup light corn syrup

1/2 cup water

1 tbsp vanilla extract

1/2 teaspoon orange extract

1/4 teaspoon almond extract

1 cup almonds, toasted and roughly chopped

1 cup shelled green pistachios, toasted and roughly chopped

1/4 cup cranberries

1/4 cup sour cherries

1 tbsp freeze dried raspberries

1 tbsp Baileys Original Irish Cream

Allergies

  • Dairy

Directions

STEP ONE

Heat the oven to 180C. Line two baking trays with baking parchment.

STEP TWO

Sift the flour into a large bowl. Mix in the baking powder, rolled oats and sugar.

STEP THREE

Melt the butter, syrup or honey and milk in a saucepan or microwave and stir.

STEP FOUR

Add to the dry ingredients. Mix until the liquid is well combined into the oaty mixture.

STEP FIVE

Weigh the mixture, divide by 30, and spoon each amount onto baking trays. Shape into rounds, leaving about 3-4cm between each biscuit as they will spread whilst cooking.

STEP SIX

Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from the tray.

STEP SEVEN

While the biscuits are cooking make the Baileys filling. In the bowl of a stand mixer with the paddle attachment, beat the butter, icing sugar and salt together until light and fluffy, 3-4 minutes. Add the Baileys and beat until just combined.

STEP EIGHT

Spread ½ tbsp of the filling onto one cookie and sandwich with another. Repeat until you have 15 sandwich cookies. Chill for 1 hr until the filling is firm. It's time to serve the deliciousness up, Cloud nine, here you come.

MACARONS: STEP ONE

To make the macarons, in the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

STEP TWO

In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

STEP THREE

Add the vanilla and beat until incorporated.

STEP FOUR

Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.

STEP FIVE

After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

STEP SIX

Divide the mixture into 3 separate bowls, add 2 drops of the pink, green and brown food colouring to each and beat until just combined.

STEP SEVEN

Transfer the macaron batters into three piping bags fitted with a round tip.

STEP EIGHT

Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

STEP NINE

Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

STEP TEN

Tap the baking sheet on a flat surface 5 times to release any air bubbles.

STEP ELEVEN

Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. Preheat the oven to 150˚C.

STEP TWELVE

Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

STEP THIRTEEN

Transfer the macarons to a wire rack to cool completely before filling.

STEP FORTEEN

To make the Baileys buttercream, in a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the icing sugar and beat until fully incorporated. Add the vanilla and beat to combine.

STEP FIFTEEN

Add the Baileys, 1 tablespoon at a time, and beat to combine, until desired consistency is reached. Transfer the buttercream to a piping bag fitted with a round tip.

STEP SIXTEEN

Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich.

STEP SEVENTEEN

Repeat with remaining macaron shells and Baileys buttercream until all the shells are complete. Serve immediately. Congratulations, you've got yourself the most delightful treat.

BAILEYS AND RASPBERRY NOUGAT: STEP ONE

Prepare an 8-inch by 11-inch pan by lining it with plastic wrap, leaving enough excess to pull the nougat out once it has set. Spray the lining with nonstick cooking spray, taking care to spray the sides well

STEP TWO

Place the edible rice paper in a single layer on the bottom of the pan; you may need to cut the paper to fit to the pan.

STEP THREE

Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly cleaned and dried. Any traces of grease on the bowl or whisk will prevent the egg whites from beating properly.

STEP FOUR

Combine 3 cups of sugar, honey, corn syrup, and water in a large saucepan over medium heat. The mixture will foam up as it cooks, so be sure your pan is large enough so it can safely triple in size. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.

STEP FIVE

Insert a thermometer and continue to cook the syrup, stirring occasionally, until the mixture reaches 143 C.

STEP SIX

When the syrup reaches 132 C, start beating the egg whites and salt with the large mixer using the whisk attachment until you have soft peaks.

STEP SEVEN

When the whites form soft peaks, add the remaining 2 tablespoons of sugar, a little at a time, until the whites are shiny and can hold firm peaks. Ideally, this stage should be reached when the sugar syrup reaches 143 C but, if the whites are at stiff peaks before the syrup is ready, stop the mixer, so the whites are not overbeaten.

STEP EIGHT

Replace the whisk attachment with the paddle attachment. Continue to cook the syrup until it reaches 290 F / 143 C then remove the pan from the burner. With the mixer on medium speed, slowly and carefully stream the hot syrup into the egg whites. (be very careful when pouring the hot sugar syrup directly from the saucepan into the mixer.) Increase the speed of the mixer to medium-high, and continue to beat the egg whites for 5 minutes, until very thick, stiff, and shiny.

STEP NINE

Add the three extracts—vanilla, orange, and almond—and beat briefly to incorporate them. Add the almonds, pistachios, cherries, cranberries, Baileys Irish Liquor and freeze dried raspberries to the bowl, and stir until they're well incorporated. The candy will be very sticky and stiff, and will go a lovely pink colour from the freeze dried raspberries.

STEP TEN

Working quickly before the mixture cools, scrape the mixture into the lined and greased pan, then use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top. Cover with another layer of rice paper, cut to fit.

STEP ELEVEN

Place a pan of the same size on top of your nougat, and place a large book or another heavy object in the pan to weigh it down. Let sit at room temperature for several hours.

STEP TWELVE

When you are ready to cut the nougat, lift it from the pan using the plastic wrap as handles. Spray a large sharp chef's knife with nonstick cooking spray, and cut the nougat into small squares. If the knife gets too sticky, periodically wash it with hot water and dry it between cuts.

STEP THIRTEEN

Nougat can be served immediately or stored in an airtight container at room temperature for up to two weeks. It is sticky and will gradually lose its shape once cut, so for storage purposes, wrap individual squares in nonstick waxed paper.

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