How to make a Baileys caramel fig dessert for Halloween
Baileys has teamed up with baking star and Queen of Halloween, Lily Vanilli, to create a brand new dessert – the Baileys Salted Caramel Spooky Fig Cake. Lily’s creation combines Baileys Salted Caramel with figs, caramel sauce and a Baileys-infused sponge for an adult treat (no trick) to bake at home this October. The treat will be available to try at Lily Vanilli’s East London bakery on Halloween weekend as well as at the Baileys Treat Truck at Backyard Cinema’s Winter Night Garden in Wandsworth on October 31, or you can make it for yourself.
Baileys Salted Caramel Spooky Fig Cakes (2.4 units) (Makes 12 – 0.2 units per cake) Prep time: 15 minutes / Bake time: 15 minutes
Ingredients: Spooky chocolate fig cakes:
Baileys Salted Caramel sauce:
20ml Baileys Salted Caramel (0.3 units)50ml Baileys Salted Caramel (0.9 units)
100ml brewed, cooled coffee (not espresso)400g caster sugar
125g light brown sugar50g glucose syrup
125ml neutral oil (like sunflower) 200ml water
55g cocoa powder 200ml double cream
1 egg 1/2 tsp Maldon sea salt flakes
125ml whole milk
35g ground almonds Baileys Salted Caramel frosting:
70g gluten free flour 75ml Baileys Salted Caramel (1.2 units)
1 tsp bicarbonate of soda 100g unsalted butter, softened
1/4 tsp salt 300g icing sugar, sifted
4-5 fresh figs, to decorate 1 tsp vanilla extract Method:
To make the spooky chocolate fig cakes:
Preheat the oven to 180?C fan/200?C/gas mark 6.
Make up coffee and leave to cool completely.
In the bowl of a stand mixer or large bowl, mix the brown sugar and oil together until fluffy, then gradually add the egg and beat gently to combine evenly.
In a separate bowl, whisk together all your dry ingredients evenly, then add to the wet mixture and beat until smooth.
Add the cooled coffee to the mix and fold together to combine evenly.
Grease a cupcake pan well and then scoop the batter into it evenly – filling 3/4 of the way to the top.
Bake for 15 mins or until a toothpick inserted in the center comes out clean.
Leave to cool whilst you prepare the frosting and caramel sauce.
To make the Baileys Salted Caramel sauce:
Add the water into a non-stick pan and place on a high heat.
Carefully add the sugar and glucose syrup before bringing to the boil.
Boil for 3-4 minutes, or until the sugar starts to turn golden brown – you shouldn’t stir but you can gently swirl the pan to make sure all the sugar melts evenly.
Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat.
Mix the Baileys Salted Caramel into the double cream and carefully pour into the pan – be careful to avoid splashing as the mixture will be very hot.
Whisk in a good pinch of sea salt and allow to cool.
To make the Baileys Salted Caramel frosting and assemble:
Beat the softened butter until light and fluffy, then add the remaining ingredients.
Gently mix until combined, then beat for five minutes to achieve a smooth, whipped texture.
Using a spoon or piping bag, top each of the cooled cakes with the frosting, a sliced fig and a drizzle of the Baileys Salted Caramel sauce.
For maximum spook, nestle a candy eyeball into the fig.
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