Monday, 10 March 2014

Shamrock Cake for St. Patrick's Day

I don't know what it is about holidays, but I love to create something special for each and every special occasion. Every couple of weeks I think about what occasion is coming up and start planning what I can make for it.

St. Patrick's Day is coming up soon and of course I've been planning for it. My mind wanted to follow the rainbow to the pot of gold last weekend and I ran with the crazy idea I came up with. I am really excited to share this recipe with you because it's really cool and tastes great too.

Read on for my new recipe, Shamrock Cake with Irish Cream Buttercream!

Shamrock Cake with Irish Cream Buttercream - each cake mix makes two roulade cakes that serve 6-8 people

Cake Ingredients (use only half of the box of cake mix for one roulade cake)

1/2 box of Betty Crocker cake mix (white, vanilla, or French vanilla)
1/2 Water, vegetable oil, and egged called for in cake mix box
3-4 drops of green food dye

Irish Cream Buttercream ingredients (from Life Made Delicious' Chocolate Stout Cupcakes with Irish Cream Buttercream)

1/2 cup each of butter and shortening
4 cups of icing sugar
3-4 tablespoons of Irish Cream liqueur
1 teaspoon vanilla

1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.

2. Mix 1/2 of the cake mix as directed on cake mix box. Scoop 1/4 of batter from the bowl and place in a small bowl. Add food dye, mix to combine, and scoop into a piping bag.

3. Carefully pipe shamrocks with the green bake batter onto the parchment lined cookie sheets. Place the whole cookie sheet in the freezer for about 10 minutes or until the shamrocks are frozen.

4. Carefully pour the remaining white cake batter on top of the frozen shamrocks. Bake for about 10 minutes.

5. While the cake is baking, mix together Life Made Delicious' Irish Cream Buttercream. In a large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.

6. Next, before your cake comes out of the oven, lay a clean dish towel and a cutting board on your counter. As soon as your cake is done baking, lift the parchment paper and cake off your cookie sheet and place your cake, cake side down, on the cutting board. Carefully peel the parchment paper off the cake and place the dish towel on top, shamrock decoration side up. Quickly roll up your cake up and let it cool completely (while still rolled).

7. When your cake is cooled, unroll the cake and spread it with your Irish Cream Buttercream. Roll your cake up again, slice, and enjoy!

Disclosure: I am part of the Life Made Delicious Blogger Program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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