Submitted by: Emily Joseph
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Baileys Vanilla Cinnamon Irish Cream Liqueur
- In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
- Bring mixture to a boil. Boil for five minutes, stirring constantly.
- Remove from heat and stir in 1/4 cup of Irish cream liqueur.
Your cake should be cool before you apply the glaze, otherwise the glaze may thin out or run off (the warmer the cake, the thinner the glaze). Drizzle the glaze with a whisk, spoon or measuring cup with a pour spout. Use the back of a spoon to spread the glaze before it sets (if you do it after it sets, it will mess up the glaze).
If the glaze begins to set in the bowl before you have finished using it, place the bowl in a larger bowl filled with warm water.
From Emily Joseph: “I might half the glaze if I make it again.”