Being of Irish descent my family has always celebrated St. Patrick's Day. My parents would make a rainbow out of rolls of colored crepe paper that descended from the top of the banister down to the kitchen table and ended at a pot filled with chocolate gold coins. Then we would have green pancakes, or green eggs and ham for breakfast. Yeah, my parents were creative like that. Since they both work full time now and the kids are grown and moved out of the house they don't do much holiday creativity anymore. I have decided to step up to the plate in the celebrating of St. Patrick's Day and have vowed to make something special and green every year. For my St. Patrick's Day cake this year I wanted to do a surprise inside.
First the frosting.
Vanilla ButterCream Frosting - Wilton
½ cup shortening
½ cup butter – melted
1 tsp vanilla or other flavorings
2 Tbs heavy cream, milk, or water – Mix with beater
1 Tbs Meringue Powder (optional)
4 cups powdered sugar – Mix with a beater 1 cup at a time.
Add more heavy cream or powdered sugar for the right consistency you want.*This is my go-to frosting recipe that I use most the time.
Second separate the eggs.
Butter Spongecake - Julia Childs
⅔ cup sugar
4 egg yolks
2 tsp vanilla
4 egg whites
pinch of salt
2 Tbs sugar
¾ cup cake flour
4 Tbs melted butter
Beat egg yolks, sugar, and vanilla together. Whip together 4 egg whites, salt, and 2 Tbs of sugar until stiff peaks form. Alternate folding in cake flour and egg whites to egg yolks. Add melted butter last and fold in. Bake 350 degrees for 30 min. Makes one 9” cake round, or three 6" round cakes.
1 - Bake a hole. - Which I did this time with a biscuit cutter.
2 - Cut out a hole. - Which I did last time for an American Flag Cake I made two years ago.
Independence Day Cake