1 lb Stale cake (pound, angel) 3 tb Jam Measure whisky 5 fl Sherry 1 pt Warm custard 10 fl Whipped cream Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even. Place in a glass bowl. Mix sherry and whisky and sprinkle over cake. Press down lightly. Pour custard over the cake, and chill. Then spoon whipped cream over top and serve.
How To make Tipsy Cake's Videos
Rum and Walnut Tipsy Tart Recipe
Rum and Walnut Tipsy Tart Recipe
Rum and Walnut Tipsy Tart is an old fashioned family fave. Rum and Walnut Tipsy Tart can be served cold or while piping hot and allow the fresh cream to melt over the Rum and Walnut Pudding.
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How to make tipsy pudding | Tipsy Pudding | Trifle Pudding | Easy dessert recipe|
A yummy pudding which is an absolute hit with guests at a party. It takes very little if you have the ingredients at hand Follow me on Instagram
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Tipsy Cake
An old school cake very popular back in the day in Dublin made up of leftover cake and sponges with rum and ham topped with fondant icing and chocolate feathering
Full tutorial here -
Cheers, Chris ☘️????
COLD CAKE — BELIZEAN STYLE
IN THIS VIDEO I WILL BE MAKING MY FAVORITE CAKE — COLD CAKE. :)
P.S. I'M NO COOK, BUT I AM GOOD AT DOING THE THINGS I LOVE.
ENJOY THE VIDEO & DON'T SALIVATE. :-D
Ingredients:
2 packs of Maria Biscuit or any other biscuit 2 large Lala Media crema (You can use Nestle or any other available to you) 1 big Fruit cocktail (you can buy 2 if you want it more fruity) Add condensed milk for some sweetness (about 2 tablespoons)
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What better way to use up cake crumb than with a delicious Russian log or Tipsy cake . Keep off cuts of cake or cake crumb in your freezer for this very special recipe, no waste !
Delicious sponge sandwiched with thin layer of raspberry jam and cake crumb , topped with a pink layer of melted fondant and finished with chocolate feathered icing .
You will need two freshly baked sponges 12 x 8 - Tin This batter will be split between two tins 350g Softened Butter 350g Caster Sugar 350g SelfRaising Flour 6 Eggs (350g in weight ) ½ tsp Almond extract
Beat butter and sugar, blend in flour then eggs and almond extract. Split between two tins and bake . Bake 180C / 350F 20minutes
Cake Filling: 1kg cake crumb 200g raspberry jam (Seedless if you prefer) 50ml Whisky or rum (Water can be added ) 100g raspberry jam for spreading on sponges before sandwiching
Cake icing : 500g Fondant Tip of pink food dye (preferably gel so it wont change consistency of icing) 100g Dark chocolate (Melted for feathered icing)
Break up cake crumb in a stand alone mixer and turn on slowest speed . Blend 50ml of whisky or rum into jam Pour jam mix on top of cake crumb and blend until combined . Once the Cake Putty is blended , take from mixer and press on to sponge in an even layer . I use a little roller which helps even out the cake filling Top with second cake layer, place a sheet of greaseproof on top and weigh down and chill for at least a few hours or better still overnight . It helps settle the sponge. I use packets of rice to weigh down my tin as you can see in the video
Once the sponge has chilled, prepare your icing. Melt fondant directly in a saucepan and add a little pink colouring . Keep stirring until you have a soft flowing icing. Pour on top of the sponge and using a palette knife get to all the nooks and crannies! While the pink icing is still warm , pipe melted chocolate up and down in horizontal lines and using a cocktail stick start from top to bottom to feather the icing .
500g melted fondant - Added sugarflair Pink with a toothpick (can also use glacé icing , 500g icing with a touch of dye and a few teaspoons of warm water, mix little by little until desired thickness ) Wait until the icing has set before using a warm knife to cut into large slices, traditionally the Russian log or Tipsy cake is cut into large square slabs!
Devour and enjoy with a cold glass of milk or a pot of Barrys Tea
Mass Appeal - Tipsy Irish Cake
St. Patrick's Day is just around the corner so we're making Irish themed recipes all week long! Chef Franco Dell'Olio, an ACF Culinary Arts Chef Instructor showed us how to make a delicious Tipsy Irish Cake Trifle.