06
Jul
09

Independence Day Cakes! (Cookies ‘n’ Cream, Irish Cream, etc)

Happy Fourth of July!  With the additional time I had off last week I wanted to make sure I could properly honor the men and women who fight for our country.  I wanted to make a couple simple cakes to help anyone who wants to just make a nice recipe without much fuss, as well as putting a twist on a favorite of mine for that Independence Day flair.

My first recipe was inspired by Baking Bites, who made an excellent cookies and cream pound cake.  As a fellow avid lover of pound cakes, I wanted to see if this could be as delectable as my previous favorite (White Chocolate Almond Pound Cake).  The verdict?  Well… I don’t think it’ll replace my favorite recipe yet, but it’s MUCH simpler to make and still quite tasty!

Cookies and Cream Pound Cake

Cookies and Cream Pound Cake

I chose my next cake in response to a friend who asked if there were less intimidating recipes out there for people who just want to make a delicious cake even if they don’t have much experience…. and of course there is, just use the pre-made cake mixes in the store!  There’s really no shame in that, I’ve heard that many cake decorators tend to just use stock cake mix when they’re more focused on making their creation as pretty as possible.  And with some tinkering, you can make the cake mix creations customizable to your own needs!  Want a moist cake?  Add some sour cream or pudding mix!  Want a crunchy sweet exterior?  Cover the cake in syrup!  These little touches are fun and simple, and with a cake mix you don’t have to waste your sweat and tears on the “boring” stuff 😛  So in light of all that, I made a Irish Cream (Bailey’s) Bundt Cake for our 4th of July picnic.

Finally, I made the same cheesecake from Richard’s wedding (Creamy Cheesecake with White Chocolate Buttercream frosting) and then decorated the top with raspberries and blueberries in the shape of the Star Spangled Banner 🙂

P.S.  Many thanks to my wonderful sous chef Tina for helping me with all these cakes!

4th of July desserts

4th of July desserts

First, let’s start with the Irish Cream Bundt Cake, since this is the simplest one to make.

Irish Cream Bundt Cake

from allrecipes.com

Ingredients

For the Cake:

  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur

For the Syrup:

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

Directions

1.  Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

2.  In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

Just toss everything in and mix!

Just toss everything in and mix!

3.  Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish.

4.  To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

5.  Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

Poke holes in the cake and pour syrup generously

Poke holes in the cake and pour syrup generously

Next up is the slightly more complicated but still simple Cookies and Cream Pound Cake!

Cookies and Cream Pound Cake

from Baking Bites

Ingredients

To make the cake:

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup half n’ half (light cream)
  • 2 cups oreo-type sandwich cookies, very coarsely chopped (about 20)

To make the ganache glaze (optional):

  • 3/4 cup plus 2 tbsp bittersweet chocolate chips (like Ghiridelli)
  • 3 tbsp butter
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Directions

1.  Preheat oven to 350F. Grease and flour a 10-inch bundt pan.

2.  In a medium bowl, whisk together flour, baking powder and salt.

3.  In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract.

4.  With a mixer on low speed (or by hand), stir in 1/3 of the flour mixture, followed by half of the half n’ half. Add additional 1/2 of the flour and the rest of the half n’ half. Stir in remaining flour, mixing only until no streaks of flour remain. Gently fold in crushed Oreo cookies with a spatula.

Add coursely chopped Oreos

Add coursely chopped Oreos

5.  Spoon into prepared pan and level top with a spatula.

6.  Bake for about 70 minutes, until a toothpick inserted into the center comes out clean.

7.  Cool in pan for 5 minutes, then loosen cake and turn out onto a wire rack to cool completely before slicing or glazing.

Satisfying Cookies and Cream pattern

Satisfying Cookies and Cream pattern

8.  For the glaze:  Melt chocolate chips and butter together in a medium bowl. Whisking constantly, bour in heavy crea, followed by vanilla.

9.  When glaze is smooth, pour or spread onto cake. Let cake set out for at least 2 hours to allow the glaze to set up.

Ganache Glaze

Ganache Glaze

And finally, I’ve already provided the recipe for Dorie’s great Tall and Creamy Cheesecake here, but I’ll also add instructions for the Cake Bible’s White Chocolate Cream Cheese Buttercream Frosting (what a mouthful!) that goes excellently with any cheesecake!

White Chocolate Buttercream Frosting

from Rose Levybaum’s The Cake Bible

Ingredients

  • 9 oz White Chocolate
  • 12 oz cream cheese (softened, room temp)
  • 6 oz unsalted butter (softened, room temp)
  • 1.5 TBSP freshly squeezed lemon juice

Directions

1.  Carefully melt the white chocolate over a double boiler.  Be wary that white chocolate separates easier than normal chocolate due to its lack of cocoa solids (unless you use high quality white chocolate that cost almost $1/oz!).  Keep the heat very low and stir constantly.  An alternative (and much easier) method is to just use White Candy Melts.  Allow to cool.

2.  In a mixing bowl beat the cream cheese (room temp) until smooth and creamy.  Gradually beat in the cooled chocolate until smoothly incorporated.  Beat in the butter and lemon juice.

Independence Day Cheesecake

Independence Day Cheesecake

Irish Cream Bundt Cake

from allrecipes.com

Ingredients

For the Cake:

  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur

For the Syrup:

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

Directions

1.  Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

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3 Responses to “Independence Day Cakes! (Cookies ‘n’ Cream, Irish Cream, etc)”


  1. 1 Patrick
    July 7, 2009 at 7:39 am

    I’ll salute this entry.

  2. July 7, 2009 at 9:39 am

    i think the flag cake is really cute but my favorite photos are always of the ingredients getting blended! go mixer go1

  3. July 7, 2009 at 10:38 pm

    very very yummy awesomeness goodness 🙂


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