Best 4 Lucky Shamrock Cake For St Patricks Day 1 Bowl Recipes

LUCKY SHAMROCK CUT-UP CAKE

Steps:

• Place coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.
• Leave one cake layer whole; cut remaining two cake layers as shown in diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. Sprinkle with coconut.
• Flatten gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter. Outline edges with decorating gel; arrange on cake. Use decorating icing to outline cake. Store in refrigerator.

ST. PATRICK'S DAY GREEN VELVET CUPCAKE SHAMROCKS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
• Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Fill the prepared liners about 3/4 full of batter. Bake until the cupcakes bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
• Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops green food coloring and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
• To assemble: Using a sharp serrated knife, cut 3 cupcakes in half vertically, gently sawing through the paper liners; set aside. Frost the remaining cupcakes. Put the sanding sugar on a small plate and roll the edge of each cupcake 3/4 of the way around in the sugar, making a green border around each with a gap on one side. On a large serving platter, arrange 18 cupcakes in groups of three, pushing them together at the gaps, to make 6 shamrock cakes. Dip the tops of the cupcake halves in sugar and wedge a pointy end of 1 half between 2 of the cupcakes in each group to form the stems.

SHAMROCK POUND CAKE (ST. PATRICK'S DAY) RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Grease and flour a 9x5" loaf pan. Prepare your green pound cake: Beat together with a hand mixer, 1 box of the cake mix, 1/2 stick (1/4 c) softened butter, 2 eggs, and 2/3 cup milk in a large mixing bowl for time listed on package. Beat in food coloring until you reach the desired color. Pour batter into prepared loaf pan and bake for time listed on box. Cool in pan on a wire rack for 15 minutes, then loosen edges with a thin knife and remove cake to the rack to cool completely. Cut cooled cake into slices the same thickness of your cookie cutter. Using the cookie cutter, cut shapes from the slices of cake and stack in stacks of about 4 slices each, aligning them evenly. Set aside. Prepare your second box of pound cake mix the same as the first, except omit the food coloring. Grease and flour a 9x5" loaf pan; spoon just barely enough batter to cover the bottom of pan. Align your stacks of green cake clovers down the center, keeping them tightly together and pressing them slightly into the batter. Spoon (or pipe) in enough batter to fill in the sides and to cover the clovers, being careful to not overfill so the batter won't overflow. Bake 50-60 minutes or until cake is done. Cool in pan on a wire rack for 15 minutes then loosen sides with a thin knife and remove cake to rack to cool completely. When cake is completely cool, sprinkle top with sifted confectioners sugar, or top with the icing below: Vanilla Cream Cheese Icing: 1 1/2 cups confectioners powdered sugar 2 to 2 1/2 tablespoons whole milk or cream 2 tablespoons cream cheese, softened 1/8 teaspoon vanilla extract Pinch of salt Green food color, optional In a medium bowl, beat all of the ingredients together until smooth and creamy. Add more confectioners sugar if it appears too thin or more milk if it appears too thick, until desired consistency is reached. Frost top of cake, letting it drip down the sides. Set cake aside until the icing has hardened. Cut into slices and serve with vanilla ice cream or prepared whipped cream / whipped topping.

SHAMROCK CUTOUT POUND CAKE

Steps:

• Preheat oven according to package directions. Grease a 9x5-in. loaf pan. Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs., Cut cooled cake into 1-in.-thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9x5-in. loaf pan., Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs., For glaze, in a small bowl, mix confectioners' sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides.