St. Patrick's Day Lucky Charm Cake
Use Lucky Charms to make a festive St. Patrick's Day cake!
Servings: 15
Equipment
- 2 Icing Decorating Bags
- Star Tip for Icing
Ingredients
Cake Recipe
- 1 box yellow cake mix
- 4 oz box of vanilla instant pudding
- 3 eggs
- 1 cup milk
- 1/2 cup sour creme
- 1/2 cup vegetable oil
- 6 drops green food coloring
Icing
- 3 cups vegetable shortening
- 3 tbs pure vanilla extract
- 1/4 cup vanilla coffee creamer
- 1/4 cup milk or water
- 3 cups confection sugar
Decorations
- 1 cup Marshmallows from Lucky Charms Cereal
- 1 cup white chocolate melts
Instructions
For Cake
- Preheat oven to 350 degrees. Heavily Grease three 6 inch round baking pans with cooking spray then set aside.
- In a large mixing bowl, beat all of the cake ingredients with a hand mixer until all ingredients are thoroughly combined.
- Add two drops of food coloring to the bowl of cake batter, then transfer 1/3 of the cake batter to one of the 6 inch round pans. Add 2 more drops of green food coloring to the remaining batter from the big bowl, then transfer half of the batter in the bowl to one of the 6 inch round pans. Finally add two more drops of green food coloring to the remaining batter in the big bowl, then transfer that remaining batter to the last pan. Bake for 35-45 minutes or until a toothpick inserted into the cake comes out clean. Allow to completely cool.
For Icing
- In a stand mixer, beat the vegetable shortening, vanilla extract, coffee creamer and milk until it's all cohesive. Next, beat in one cup of confection sugar at a time on medium speed as the sugar will definitely come out of the mixer if you put all of the sugar in or beat it on high. Use a spatula to spoon in all of the ingredients from the sides. Once all three cups of confection sugar are inside the stand mixer, you can gradually raise the speed to high. Beat until all of the ingredients are thoroughly combined and very smooth.
- Place first cake round on an 8-inch cake board. Cut a once inch circle from the middle of the cake. I like to pipe icing on the cakes to ensure each cake has the same amount of icing. Cut out a inch circle from the middle of the second cake. Stack the cake on top of the first one and pipe icing on it. Finally cut a 1 inch hole from the middle of the last cake. Place it on top of the second cake.
- Fill the hole up from the cakes with Lucky Charms Cereal or just the marshmallows from Lucky Charms. Your kids or guests will love the surprise when they cut into the cake and Lucky Charms fall out!
- Ice the cake (crumb coat). My cakes are pretty moist so icing it the first time, there are visible crumbs in the icing. I refrigerate the cake while I clean up for a half hour. This allows the first layer of icing where you can see the crumbs to harden. I then apply more icing and smooth out the cake. After the second coat you won't see any crumbs. I use a cake spinner and icing knife to get my icing smooth.
- Microwave the white chocolate for one minute. Stir it so it's all melted. Then transfer it to a piping bag. Pipe out a " cereal milk" drizzle on the cake.
- Using the star pipe, make a border of rosettes across the top of the cake.
- Finally, fill the middle of the top of the cake with Lucky Charms and assemble charms whimsically on the cereal drizzle.