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- Well, hey friends, y'all come on in.
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Here in Savannah, we are knocking on
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St. Patrick's days door.
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You know, it's a huge celebration.
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A lot of Catholic Irish people live here.
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And I mean, it's a big, big celebration,
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religious to a lot of locals
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and party time for a lot of people visiting our city.
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So I know I've told y'all many, many times,
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but Savannah is the second largest celebration of
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St. Patrick's day in the country,
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only second behind New York City,
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so we're serious about St. Patrick's day down here.
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So for the next few videos, I'm gonna be doing things that
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if you happen to be celebrating St Patrick's day,
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or even if you're not, you know,
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got some shirts that say, well kiss me, I'm Irish,
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or just kiss me. It don't matter what I am. (laughing)
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But anyway, this is called an Irish cream cake
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and was this in the magazine?
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Did this come outta Cooking with Paula Deen Magazine?
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So I love it because it's a tried and true.
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And the other reason I love it
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is because I'm starting with a cake mix.
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If you learn how to doctor up things like this,
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it makes life so easy y'all. So I got my cake mix in here.
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It's just mix, mix, mix, and I'm gonna pour my eggs in here
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and I've got two tablespoons of coffee, instant coffee.
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Where is the handle? There it is.
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That we dissolved in a cup of water.
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So all that just goes in here
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and we're gonna beat it for like two minutes.
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Okay, so that cake mix y'all makes it so easy. I love it.
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So we're gonna put this in two, nine inch cake pans.
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And if y'all watched the video
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when I made my grandmother's red velvet cake,
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I showed you a couple of tricks about
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ensuring that your cakes come out good.
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I remember one cake, I didn't follow my own advice.
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(laughing) You know, that fig cake, my goodness.
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Half came out and half stayed in. (chuckles)
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All right. So, you know, I've told y'all before I do this
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I just try to get 'em as even as I can.
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So I just use my cup.
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So, these cake pans are lined with wax paper y'all
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so I know those cakes are gonna come out nice and clean.
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Now this cake appeared to have a lot of air bubbles in it.
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So I'm gonna bring it over here.
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Can you see the bubbles coming to the top?
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'Cause, you know, I just don't want my cake
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to have a lot of holes in it.
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and there's still a lot of bubbles on top.
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You can see 'em and maybe if I bang them five
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or 10 more times, but you see those bubbles?
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So we just gonna have some bubbles this cake.
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Okey dokey. I am preparing now the frosting
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for our Irish cream cake.
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And you can see how good they came out,
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but little air bubbles, but that's all right.
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I'm not going sweat it.
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So the frosting is just as easy as the cake was y'all.
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I used a fourth of a cup of Baileys Irish cream.
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Now you can get less expensive brands than this one.
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So it's up to you, but that's what we used.
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And I added one and a half tablespoons of
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instant coffee to this. So we're just gonna beat up
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our two sticks of butter until it's nice and creamy.
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And then I'm gonna add my coffee and my Baileys.
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And then I'm gonna add one cup of 4X sugar
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until I have it all incorporated.
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And we're gonna frost the top and the sides of this cake
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and when I get it all frosted,
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I'm gonna go around the side of the cake,
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and just pat these almonds,
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these slivered almonds onto just the side.
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I like a lot of nuts y'all.
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Y'all wanna make sure that you stop a couple of times
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and just scrape around your bowl
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to make sure all your ingredients get mixed up.
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Now it's time to add our sugar.
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I don't know why they make these cords
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so it don't wanna sit right.
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So about a cup at a time until I have it all incorporated.
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And that is four cups of confection sugar.
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But remember at the end of this video
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you'll have the complete directions
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and amounts for this recipe.
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So if you didn't get it while we doing it, not to worry.
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All right and the last of the 4X sugar goes in.
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And if I find this is too thick for me,
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I may cut it with a little bit of heavy cream
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or half and half farm milk.
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But I'm gonna check out the thickness.
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It looks like it's gonna be a very thick frosting.
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And remember to stop your mixer every couple of times
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and scrape down the sides
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so you won't have clumps of things
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that didn't get mixed together.
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And this frosting is very, very thick.
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So I'm gonna add I think I'll start with like a tablespoon
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because confectionate sugar can become very liquidy quick
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using just a little bit of liquid.
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Just adding a little bit of liquid,
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it can take it down quick.
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And you know, I've always told you
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I have a hard time following my recipe
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even if it's my recipe. (chuckles)
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So I'm gonna add a little bit of my pure vanilla extract.
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That you'll find in our stores now. So good.
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It's not a flavoring. It's the real deal.
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I'm ready to start the frosting procedure.
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I'm gonna put a little dab of frosting
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just right there in the center
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so that my cake won't slide around on me.
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Now some people, if they're looking for a perfect cake
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they'll slice this top off
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so it'll be completely flat,
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but not me because tasting good
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and having as much cake as I can get
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means more than it being totally flat.
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So I just wanna make sure that that's in the center
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and it looks like it's in the center.
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And we're gonna frost layers and sides.
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Look how perfectly even these cakes are.
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Totally the same size.
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Now, this is the way I like to frost my cakes.
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I like to put me a big old glob towards the edge of my cake.
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And then I like to bring that down on the sides.
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To me, it's just, I can seem to do a better job
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Okay. I just wanna clean up my cake plate just a little bit
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before I start putting the almonds
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and I should have torn pieces of wax paper
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and put under this so I could have just pulled them out
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and kept a nice clean edge, but I didn't do that.
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So what I'm gonna do is just pat those almonds
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onto the sides of the cake
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and then I'll come back and get what didn't stick.
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So that's it. Look how beautiful that cake is.
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And you saw how little effort it took to make it.
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I mean, it's looks like you worked on it
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for hours and hours.
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Y'all, it kinda tastes like coffee ice cream.
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I love me some blue bells coffee ice cream.
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And this is what it tastes like to me.
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In fact, a scoop of that would be very good on this cake.
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It's just a pretty cake.
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That coffee just gives it the prettiest shade of brown.
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Happy St. Patrick's day to me. (chuckles)
