Lucky Shamrock Cut Up Cake Recipes

LUCKY SHAMROCK CUT-UP CAKE

Lucky Shamrock Cut-Up Cake image

Three cake layers are cut, arranged and decorated to resemble a giant shamrock. Serve it for St. Patrick's Day or for a "good luck" wish anytime.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield Makes 18 servings.

Number Of Ingredients 6

Ingredients

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
Green food coloring
3 baked 9-inch round yellow cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing

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.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

LUCKY SHAMROCK CAKE FOR ST. PATRICK'S DAY- 1 BOWL

Lucky Shamrock Cake for St. Patrick's Day- 1 Bowl image

This is so festive! It's really yummy and the best part is... it's quick to make with ingredients you probably already have on hand. It's a single layer round cake that's perfect when you don't need a big, giant cake. You can easily double this recipe and make a 13x9 if you have a larger family.

Provided by Realtor by day

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (4 ounce) box jell-o chocolate pudding mix (you can use vanilla and you can choose instant or regular)
2 cups milk
1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup butter, softened
1 egg
2 teaspoons vanilla
1 tablespoon green food coloring
2 cups Cool Whip (or make your own whipped cream- I do)
green decorative sugar

Steps:

Prepare your choice of pudding according to package directions with the 2 cups of milk. I usually use the cooked chocolate pudding. Chill with a piece of plastic wrap pushed down onto the surface of the pudding so that it doesn't form a skin- yuck!
Preheat oven to 350. Grease and flour one 8 inch round cake pan.
In a bowl combine flour, sugar and baking powder. Add milk, butter, egg, vanilla and food coloring. Beat with a mixer on low speed till combined. Beat on medium 1 minute. Pour into cake pan.
Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan 5 minutes then remove from pan. Cool completely.
To assemble cake, put cake layer on serving plate, spread pudding over the top and then spread the whipped cream or cool whip over pudding. I don't cover the sides with the whipped cream unless something goes wrong with the cake and it looks funny or something. I think the layers look pretty showing. Sprinkle green sugar, beads or other green cake decorations over the top to finish. Sometimes you can find little green shamrocks in the cookie decorating department.

Nutrition Facts : Calories 370.6, Fat 14.6, SaturatedFat 10, Cholesterol 53.2, Sodium 235.5, Carbohydrate 53.8, Fiber 1.2, Sugar 27.3, Protein 6.3

OREO-SHAMROCK CUPCAKES

Oreo-Shamrock Cupcakes image

These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Mint green gel food color
2 1/2 cups Betty Crocker™ Whipped Fluffy White Frosting (from two 12-oz containers)
1 teaspoon peppermint extract
6 Oreo Thins chocolate mint crème sandwich cookies, cut into quarters (about 1 cup)

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.
Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo pieces.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 20 g, TransFat 0 g

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