Shamrock Mini Cakes.jpg|1
Shamrock Mini Cakes.jpg|1

Shamrock Mini Cakes

Your guests will be lucky you made these special treats. Use the Wilton Mini Shamrock Mold along with Wilton Candy Melts Candy to give these treats some tasty flourishes.
  • AmountMakes 20 to 24 treats.
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Instructions

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  1. Expected Project Time: 2 to 3 hours (including baking and cooling time).
  2. Make mini cakes. Prepare batter following recipe directions. Bake and cool mini cakes in shamrock mold.

  3. Decorate cakes. Melt white candy melts candy according to package directions. Use white melted candy in cut parchment bag to outline and fill in shamrock shape. Gently tap cakes to smooth and remove bubbles. Chill to set, 10 to 15 minutes.

    For nonpareil outline shamrock, use white melted candy in cut parchment bag to pipe shamrock outline. Immediately sprinkle with St. Patrick's Day nonpareils. Tap gently to remove excess.

    Chill to set, 10 to 15 minutes.

Notes

    • Use half shortening and half butter for frosting decorations:
      • Substitute out half of the butter in the frosting ingredients with solid vegetable shortening for pipable frosting. The shortening will help frosting decorations hold their shape for longer.
    • Buttermilk vs Sour milk:
      • Buttermilk and Sour milk are different, but both have some acidity to them. Some recipes will need this acidity to react with baking soda or baking powder. Buttermilk: is milk that has a bacteria culture added to it and allowed to ferment which gives it a tangy flavor. Sour milk: is a good substitute for Buttermilk and can be bought or made by adding vinegar and lemon juice to regular milk which makes it sour.
    • To store decorated cake:
      • Place the cake in the freezer, unwrapped, for 4 hours or more. Once frozen, wrap the cake securely in plastic wrap, then in aluminum foil. Your cake should stay fresh for at least a couple weeks wrapped this way. A day before serving, place in the fridge and loosen the wrapping. Let the cake defrost overnight in the fridge.
    • To store undecorated cake:
      • Wrap the individual cake layers in plastic wrap, then aluminum foil. When ready to serve, remove the wrapping and let the cake layers defrost completely in the fridge.

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