St Patrick’s Day 2013 recipe page.
Shamrock Cake ~ (Serves 10)
2 x gluten free vanilla cake mixes (I used Basco)
Ingredients as per box
Green food colouring
Prepared vanilla icing
Shamrock or green sprinkles.
Preheat the oven to 180° or 160° fan forced.
Make 1 cake mix according to the box and mix in green food colouring to the preferred colour. Bake in a large baking tray or 30 + cm pan lined with baking paper. Remove from the oven and cool completely. Using a cookie cutter, cut out the desired shapes and place on a cool baking tray.
Spray a loaf pan with low fat cooking spray and set aside.
Prepare the second cake mix as per the box instructions. Place a light strip of the white batter down the middle of the loaf pan and place a row of shamrocks upside down on the length of the batter.
Spoon the rest of the white batter around the shamrocks covering them completely. Make sure your pan is big enough for all the batter or leave some out…..I made a huge mess!
Bake in the oven for 40-45 minutes until a skewer comes out clean in a white part.
Remove from the oven and cool completely on a wire rack. When cool, remove carefully from the pan and trim the top to square as it will become the cake bottom.
Invert on a platter and ice to cover any flaws (I had lots!). Sprinkle with shamrocks to decorate and serve
| St Patrick’s Day Shamrock Cake |
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- 2 x gluten free vanilla cake mixes (I used Basco)
- Ingredients as per box
- Green food colouring
- Prepared vanilla icing
- Shamrock or green sprinkles.
- Preheat the oven to 180° or 160° fan forced.
- Make 1 cake mix according to the box and mix in green food colouring to the preferred colour. Bake in a large baking tray or 30 + cm pan lined with baking paper. Remove from the oven and cool completely. Using a cookie cutter, cut out the desired shapes and place on a cool baking tray.
- Spray a loaf pan with low fat cooking spray and set aside.
- Prepare the second cake mix as per the box instructions. Place a light strip of the white batter down the middle of the loaf pan and place a row of shamrocks upside down on the length of the batter.
- Spoon the rest of the white batter around the shamrocks covering them completely. Make sure your pan is big enough for all the batter or leave some out.
- Bake in the oven for 40-45 minutes until a skewer comes out clean in a white part.
- Remove from the oven and cool completely on a wire rack. When cool, remove carefully from the pan and trim the top to square as it will become the cake bottom.
- Invert on a platter and ice to cover any flaws. Sprinkle with shamrocks to decorate and serve
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