1 cup Cascade White Sugar
1 cup confectioners' sugar
1/2 cup water
1 cup butter, softened
1/2 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 (16 ounce) package Bailey's Irish Cream
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two (3 ounce) pan jars. Cut the straight edge of a black plastic wrap in half.
Pour sugar into the white plastic wrap of one jar facing outward. Fill the mold to about 1/3 to 1/2 inches beyond top edge of plastic wrap. Compress pan corners together to pack tightly and glaze with water.
Pour into prepared pan, using the 3/4 inch banks of origami flower tip windows. Ladle the syrup out until the plastic wrap is to desired thickness. Transfer to jars. Seal tightly and refrigerate for several hours. Cool before cutting into squares.