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Lincoln Nebraska Special Events Cake | S’more Cake | St. Patrick’s Pot of Gold Cake
S’more Cake, Lincoln Nebraska special events cake bakery created this cake for St. Patrick’s Pot of Gold Cake. This rich cake was made from a recipe that features Bailey’s Irish Cream. It is a three layer cake filled with the green tinted Bailey’s frosting, making a very festive looking slice of cake. The cake is formed to the shape of a pot and covered with a lemon flavored fondant , brushed with silver luster to resemble a silver pot. A green shamrock was placed in the front of the pot. Fondant coins brushed with gold luster and a rainbow decorate the top of this cake. This was great fun to make. I am including the recipe for this cake for your pot of gold!
St. Pat’s Pot of Gold Cake
Bailey’s Irish Cream Cake
2 c. all purpose flour 1/2 c. butter or margarine cut into pieces
1 1/2 tsp. baking powder 1 1/2 tsp. vanilla extract
1 tsp ground cinnamon 4 eggs
1/2 tsp salt 1 1/3 c. sugar
1/8 tsp ground cloves 3/4 c Bailey’s Irish Cream
Preheat oven 350. Butter and flour 3 (7″) round cake pans. Combine flour, baking powder, cinnamon, salt and cloves; set aside. In small pot over medium heat combine Irish Cream and butter; heat until butter melts and mixture almost boils. Remove from the heat and stir in vanilla. Cover to keep warm. In bowl with mixer at high speed beat eggs until pale yellow and tripled in volume, 7-8 minutes. Reduce speed to medium; beat in sugar, 2 tablespoons at a time, until combined. Reduce speed to low, in thin steady stream beat hot Irish Cream mixture into egg mixture until combined. Beat in flour mixture until combined. Divide batter into pans. Bake 20 minutes or until toothpick inserted into center comes out clean.
Frosting
2 3/4 c. heavy cream 1/4 c. sugar
1/3 c. Bailey’s Irish Cream 1 tsp. vanilla extract
1/2 tsp. cinnamon
Combine heavy cream, Irish Cream, sugar, vanilla and cinnamon with mixer at high speed. Beat until stiff peaks form, 3-5 minutes. refrigerate until ready to use.
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