Karli Whetstone's Leprechaun Surprise Cake - 3/15/12 - WSMV Channel 4

Karli Whetstone's Leprechaun Surprise Cake - 3/15/12

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Karli's Leprechaun Surprise Cake

Pot of Gold 

-Chocolate Cake

            2 ½ cups all purpose flour       1 cup of butter, softened

            1 t baking soda                                1-½ cups of granulated sugar

            ½ t salt                                     3 large eggs

            7oz semi-sweet chocolate        2 t pure vanilla extract 

            ½ cup of milk  

-Preheat oven 325 degrees F             

-In large bowl combine and mix: flour, baking soda and salt

-In a medium saucepan over low heat, melt chocolate and butter until completely melted. Stir continuously.

-Transfer melted chocolate and butter into a large mixing bowl, and using electric mixer, add sugar. Beat until well blended.

-Add vanilla, and one egg at a time until mixed well

-Finish by alternately adding flour mixture and milk, until the mixture is completely smooth. Grease pan and bake.

-Using the Wilton Stand Up Pumpkin cake Mold…. Bake cake according to pan directions. Do not start icing until cake is completely cool!!

-Buttercream Icing

            1 stick butter softened             5-7 T heavy cream

            1 stick shortening                    2 lb bag of confectioner's sugar

            2 t clear vanilla extract

-Combine butter, shortening, vanilla, and 4T heavy cream in mixing bowl, mix well.

-Slowly adding confectioner's sugar, continue mixing until mixture is completely smooth. If needed to further cream mixture, add heavy cream 1 T at a time, until icing has desired texture.

-Icing will need tinted to black. Using Icing color mix Black into until reached desired color.

 

Irish Grounds

  • 9 cups cake flour sifted               3 Cups Milk

3 T baking powder                      1 1/2 t vanilla extract       

  • 2 1/4 cups butter, softened        9 egg whites & 9 whole eggs
  • 4 1/2 cups granulated sugar     3 packages of 3.4oz pistachio pudding mix

Makes: 18 cups of cake batter   Recipe calls for 15 cups of batter

-Preheat oven to 350°F and Grease 2 12" round cake pans

-Sift together flour and baking powder and set aside then Cream butter and sugar together until smooth and fluffy and also set aside 

-Beat egg whites until stiff, but not dry and set aside. Then mix the whole eggs and combine with the beaten egg whites

-With a mixer on low begin to combine the flour mixture to butter mixture, alternately with milk. Beat well after each addition. 

-Once beaten well add vanilla extract then slowly add egg mixture into the batter

-Once batter is mixed well and smooth add the pudding. Mix until batter is once again smooth.

-Pour 7 1/2 cups of batter in each cake pan cake pan and bake for 35-40 minutes or until toothpick inserted into center comes out clean

-Buttercream Icing

            1 stick butter softened             5-7 T heavy cream

            1 stick shortening                    2 lb bag of confectioner's sugar

            2 t clear vanilla extract

-Combine butter, shortening, vanilla, and 4T heavy cream in mixing bowl, mix well.

-Slowly adding confectioner's sugar, continue mixing until mixture is completely smooth. If needed to further cream mixture, add heavy cream 1 T at a time, until icing has desired texture.

-Icing will need tinted to green. Using Icing color mix green into the icing until reached desired color. Once cake is iced cover with green sugar crystals and sweetened coconut dyed green.

 

 

Karli's Leprechaun Surprise Cupcakes

-Chocolate Cake

            2 ½ cups all purpose flour       1 cup of butter, softened

            1 t baking soda                                1-½ cups of granulated sugar

            ½ t salt                                     3 large eggs

            7oz semi-sweet chocolate        2 t pure vanilla extract 

            1 cup of beer              

-Preheat oven 350 degrees F

-In large bowl combine and mix: flour, baking soda and salt

-In a medium saucepan over low heat, melt chocolate and butter until completely melted. Stir continuously.

-Transfer melted chocolate and butter into a large mixing bowl, and using electric mixer, add sugar. Beat until well blended.

-Add vanilla, and one egg at a time until mixed well

-Finish by alternately adding flour mixture and beer, until the mixture is completely smooth. 

-Fill each cupcake paper 3/4 of the way full with batter and bake for 8-10 minutes (makes 24 cupcakes)

-Buttercream Icing

            1 stick butter softened             4 T heavy cream

            1 stick shortening                    2 lb bag of confectioner's sugar

            2 t clear vanilla extract         1/3 cup whiskey

-Combine butter, shortening, vanilla, and 4T heavy cream in mixing bowl, mix well.

-Slowly adding confectioner's sugar, continue mixing until mixture is completely smooth. If needed to further cream mixture, add heavy cream 1 T at a time, until icing has desired texture. Then add the whiskey, and mix well.

-Icing will need tinted to black. Using Icing color mix Black into until reached desired color.

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